Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Arancibia C.
innovative food science and emerging technologies 2017 Vol. 44 pp. 159-166
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409
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10.1016/j.ifset.2017.06.009
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