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. 2023 Mar 11;12(6):1191. doi: 10.3390/foods12061191

Figure 1.

Figure 1

Factors affecting O/W emulsion oxidation (hydrophobic antioxidants: red rectangle; hydrophilic antioxidants: blue circle; amphiphilic antioxidants: purple triangle; and micelles: yellow circle ) (adopted from Ref. [27]).