Evaluation of Bsa and Phycocyanin to Stabilise Chia Oil Nanoemulsions: Influence of Preparation Method and Formulation

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dc.contributor.authorJenifer Santos
dc.contributor.authorMercedes Jímenez
dc.contributor.authorLuis A. Trujillo‐Cayado
dc.contributor.authorAlberto Romero
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:50:09Z
dc.date.available2026-03-22T20:50:09Z
dc.date.issued2024
dc.identifier.doi10.2139/ssrn.4940749
dc.identifier.urihttps://doi.org/10.2139/ssrn.4940749
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/84351
dc.language.isoen
dc.publisherRELX Group (Netherlands)
dc.relation.ispartofSSRN Electronic Journal
dc.sourceOldham Council
dc.subjectPhycocyanin
dc.subjectChromatography
dc.subjectChemistry
dc.subjectOil spill
dc.subjectBovine serum albumin
dc.subjectFood science
dc.titleEvaluation of Bsa and Phycocyanin to Stabilise Chia Oil Nanoemulsions: Influence of Preparation Method and Formulation
dc.typepreprint

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