1.
YALÇINÖZ Ş., ERÇELEBI E, SOLANS C, TADROS T. SCREENING OF EXTRA VIRGIN OLIVE OIL-IN-BITTER ORANGE JUICE (O/W) NANO-EMULSIONS STABILIZED WITH DIFFERENT FOOD-GRADE SURFACTANTS: A MODEL SYSTEM FOR NATURAL DAILY USE SALAD DRESSING. Ital. J. Food Sci. [Internet]. 2020 Nov. 25 [cited 2026 Jun. 13];32(4). Available from: https://www.itjfs.com/index.php/ijfs/article/view/1910