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. 2024 Nov 26;13(23):3809. doi: 10.3390/foods13233809

Figure 3.

Figure 3

Effect of different pH on THYNE prepared with 30% THY content in the oil phase: (A) particle size and PDI; (B) Zeta potential; and (C) physical appearance. Different letters (a–f) indicate significant differences (p < 0.05).