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 proceedingChapterpeer-review

Original languageEnglish
Title of host publicationAdvances in processing technologies for bio-based nanosystems in food
PublisherTaylor and Francis
Pages1-12
Number of pages12
ISBN (Electronic)9781315177328
ISBN (Print)9781138037304
Publication statusPublished - 25 Jul 2019

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