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. 2023 Jan 6;9:978130. doi: 10.3389/fnut.2022.978130

Table 1.

Composition and proportions of emulsions.

Groups Fish oil (%) Sodium caseinat (%) Maltodextrin (%) Mandarin EOs (%) Grapefruit EOs (%) Orange EOs (%) Lemon EOs (%) Water (%)
Control (C) 10 10 10 - - - - 70
Mandarin (M) 10 10 10 2.5 - - - 67.5
Grapefruit (G) 10 10 10 - 2.5 - - 67.5
Orange (O) 10 10 10 - - 2.5 - 67.5
Lemon (L) 10 10 10 - - - 2.5 67.5