Many foods are emulsions that have very large interfacial areas between oil and water, and subsequently prone to chemical deterioration caused by oxidation. Therefore, new technologies with optimal de
WCA of the bare and SS-, CHT-, (SS/CHT)n- and (SS/CHT)n/SS-functionalized Au-coated glass substrates in ultrapure water. Data are presented as mean ± standard deviation (SD) of three independent exper
