Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils
Abraham Gila, María P. Aguilera, Araceli Sánchez‐Ortíz, Antonio Jiménez, Gabriel Beltrán
Topics & Concepts
CentrifugeCentrifugationChemistryEmulsionChromatographyTurbidityDecantationExtraction (chemistry)Nuclear physicsOceanographyGeologyBiochemistryPhysicsEdible Oils Quality and AnalysisPlant Surface Properties and TreatmentsPolysaccharides Composition and Applications