Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach

标题
Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach
作者
关键词
Nanoemulsions, Olive oil, Particle size, Antioxidant activity
出版物
FOOD CHEMISTRY
Volume 229, Issue -, Pages 790-796
出版商
Elsevier BV
发表日期
2017-03-07
DOI
10.1016/j.foodchem.2017.03.023

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