Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application

Published 2016 View Full Article

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Title
Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application
Authors
Keywords
Co-surfactant free microemulsion, Particle size, Docosahexaenoic acid (DHA) content, Peroxide value (PV), Stability
Journal
FOOD CHEMISTRY
Volume 204, Issue -, Pages 194-200
Publisher
Elsevier BV
Online
2016-02-02
DOI
10.1016/j.foodchem.2016.01.073

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