Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology

Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 183, 15 September 2015, Pages 1-7

Tahir Mehmood,