Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability
The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil-RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO's oxidative stability was assessed at 5, 25, and...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-09-01T00:00:00Z.
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