%0 Journal Article
%T The impact of oil type on the physical and oxidative stability of oil-in-water nanoemulsions: A comparative study of palm, olive, soybean, and flaxseed oils
%A معصومه مرحمتی
%A  گلناز رنجبر
%A  Reza Farhoosh, 
%A  میترا رضایی
%J Applied Food Research
%@ 2772-5022
%D 2026