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W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil |
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| Authors: | Lingyi Liu Zhou Jin Min Wang Wangyang Shen Zhenzhou Zhu Zhan Wang Lianliang Liu |
| Affiliation: | 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China;2. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, Hubei, P.R. China;3. Key Laboratory of Applied Marine Biotechnology (Ministry of Education), School of marine sciences, Ningbo University, Ningbo, Zhejiang, P.R. China |
| Abstract: | |
| Keywords: | olive leaf phenolics oxidative stability Sacha Inchi oil W/O nano‐emulsions |