Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology

Published 2015 View Full Article

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Title
Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 183, Issue -, Pages 1-7
Publisher
Elsevier BV
Online
2015-03-14
DOI
10.1016/j.foodchem.2015.03.021

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