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DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size

Lin Zhang1, Fang Zhang1, Zhaokai Fan2

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Food Research International (Ottawa, Ont.)
|May 22, 2019
PubMed

Keywords:
DHAEPALow energy methodNanoemulsionsPhysicochemical stability

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