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. 2020 Dec 18;9(12):1897. doi: 10.3390/foods9121897

Figure 2.

Figure 2

Variation of the percentages (%AO) of HT and its derivatives in the different regions (W—water, I—Interface, O—oil) of 1:9 (O/W) nanoemulsions ((AC), [AOT] = 0.125 mM) and 4:6 (O/W) emulsions ((DF), [AOT] = 0.500 mM) composed of fish oil/0.04 M citrate buffer, pH = 3.65/Tween 80, T = 25 °C.