Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

作者：Tayse Ferreira Ferreira da Silveira, Mickaël Laguerre, Claire Bourlieu‐Lacanal, Jérôme Lecomte, Erwann Durand, Maria‐Cruz Figueroa‐Espinoza, Bruno Baréa, Nathalie Barouh, Inar Alves de Castro, Pierre Villeneuve · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.110892 · 被引用次数：32 · 研究领域：Edible Oils Quality and Analysis、Free Radicals and Antioxidants、Phytochemicals and Antioxidant Activities

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