Physical and oxidative stability of babassu (Orbignya phalerata mart) oil in water nanoemulsions: Effect of oil and guar gum concentrations
Fuente: Food Research International
Publication date: Available online 20 November 2024Source: Food Research InternationalAuthor(s): Malú de Andrade Marques, Beatris Mendes Serrano, Linamarys Aparecida de Oliveira Paulo, Luana Cristina da Silva Ramos, Andréa Alves Simiqueli, Felipe Rocha, Valéria Paula Rodrigues Minim, Luis Antonio Minim, Márcia Cristina Teixeira Ribeiro Vidigal