Skip to main content
. 2019 Jul 27;11(8):1245. doi: 10.3390/polym11081245

Figure 10.

Figure 10

Evaluation of the antioxidant activity of (A) free vegetable oils (from sacha inchi, olive, and soybean) and (B) oil encapsulated in AL-CS nanoemulsions. *NP: Nanoparticles.