Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation

Published 2019 View Full Article

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Title
Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
Authors
Keywords
Natural antioxidant, Encapsulation, Nanoemulsion, Edible oil, Oxidative stability
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 91, Issue -, Pages 305-318
Publisher
Elsevier BV
Online
2019-07-25
DOI
10.1016/j.tifs.2019.07.030

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