| dc.contributor.author |
Dávila-Rodríguez M., López-Malo A., Palou E., Ramírez-Corona N., Jiménez-Munguía M.T. |
|
| dc.date.accessioned |
2020-10-20T17:47:04Z |
|
| dc.date.available |
2020-10-20T17:47:04Z |
|
| dc.date.issued |
2020 |
|
| dc.identifier.issn |
2-s2.0-85084080079 |
|
| dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/13372 |
|
| dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084080079&doi=10.1007%2fs13197-020-04449-8&partnerID=40&md5=2f9a00f8259ca6d1c07680df74ea2f5c |
|
| dc.source |
Journal of Food Science and Technology |
|
| dc.title |
Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity |
|
| dc.type |
Article |
|