Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

Title
Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 248-257
Publisher
Elsevier BV
Online
2018-02-09
DOI
10.1016/j.foodhyd.2018.02.013

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