The pastis cloud;Pourquoi le pastis se trouble? Un mystère enfin é lucidé par la physico-chimie

Actualite Chimique

Volumn , Issue 289, 2005, Pages 41-44

  Grillo, Isabelle ^a  

^a INSTITUT LAUE LANGEVIN   (France)

Author keywords

Anethol; Pastis; Small angle Neutron scattering; Spontaneous emulsion

Indexed keywords

EID: 26444436269     PISSN: 01519093     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (3)

1. Kontominas M.G., Volatile constituents of Greek Ouzo, J. Agric. Food Chem., 1986, 34, p. 847.
2. Grillo I., Small angle neutron scattering study of a world wide known emulsion: le Pastis, Colloids and surfaces A: physicochemical and engineering aspects, 2003, 225, p. 153.
3. Vitale S.A., Katz J.L., Liquid droplet dispersions formed by homogeneous liquid-liquid nucleation: «the Ouzo effect», Langmuir, 2003, 19, p. 4105.