Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature
Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature
Authors
Keywords
Non-ionic surfactants, Fish oil, High intensity ultrasound, Oxidative stability, Temperature, HLB
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