Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

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Title
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
Authors
Keywords
Olive leaf extract, Nano-emulsion, Encapsulation, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 513-519
Publisher
Elsevier BV
Online
2015-05-29
DOI
10.1016/j.foodchem.2015.05.115

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