Francesco DONSI' | Publications

	2015
	Contributo in Atti di convegno
	Essential oil nanoemulsions to prolong the shelf life of solid food products. In: Proceedings of the 29th EFFoST International Conference – Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society Elsevier Vol.I, Pag.278-278 ISBN:978-618-82196-1-8
	29th EFFoST International Conference Athens (Greece) 10-12 Novembre 2015
	Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
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Francesco DONSI' Publications