Table 8. Impact of incorporating normal and nano garlic oil on the acid value (AV) of mayonnaise stored at room temperature over a 30-day period*

From

Garlic Oil Nanoparticles: A Novel Approach to Enhancing Hepatoprotective Effects and Antioxidant Capacity in Food Science

Yousif A. Elhassaneen, Mai A Gharib, Hesham H. Saad, Dina E. Muhammad

American Journal of Food and Nutrition. 2025, 13(5), 164-178 doi:10.12691/ajfn-13-5-2