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October 23, 2017Critical Reviews in Food Science and NutritionOpen Access

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

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LBL.A. BushLSL. StevensonKLKatie Lane

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Bush et al. (2017) studied this question.

synapsesocial.com/papers/69dff6246ea3fbd8f9e9c143https://doi.org/10.1080/10408398.2017.1394268
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