Nanotechnology in food: introduction, context, and concepts

Óscar L. Ramos^*, José A. Teixeira, António A. Vicente

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Advances in processing technologies for bio-based nanosystems in food
Publisher	Taylor and Francis
Number of pages	10
ISBN (Electronic)	9781315177328
ISBN (Print)	9781138037304
DOIs	https://doi.org/10.1201/9781315177328-1
Publication status	Published - 25 Jul 2019

Access to Document

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