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The objective of the present study was to prepare canola oil based vitamin E nanoemulsions by using food grade mixed surfactants (Tween:80 and lecithin; 3:1) to replace some concentration of nonionic surfactants (Tween 80) with natural surfactant (soya lecithin) and to optimize their preparation conditions. RBD (Refined, Bleached and Deodorized) canola oil and vitamin E acetate were used in water/vitamin...
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