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 |