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    Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology by Tahir Mehmood

    Published 2021-05-01
    “…At the end of one month storage study, the retention of LAA in optimised nanoemulsions stored at 4°C and 25°C were 74.4% and 66.7%, respectively. …”
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