| 标题 |
The impact of oil type on the physical and oxidative stability of oil-in-water nanoemulsions: A comparative study of palm, olive, soybean, and flaxseed oils |
| 网址 | |
| DOI | |
| 其它 |
期刊:Applied Food Research 作者:Masoumeh Marhamati; Golnaz Ranjbar; Reza Farhoosh; Mitra Rezaie 出版日期:2025-12-19 |
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(2025-6-4)