Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
作者
关键词
Fish oil, Spontaneous emulsification, Nanoemulsion, Lipid oxidation, Lemon oil, Microfluidizer
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