Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil
| Autor: | Walker, Rebecca M., Gumus, Cansu E., Decker, Eric A., McClements, David J. |
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| Zdroj: | In Journal of Food Engineering October 2017 211:60-68 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect