ArticleFoods (Basel, Switzerland)2023

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin.

Siqi Zhao et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.