Figure 2. Impact of incorporating normal and nano garlic oil on the acid value (AV, mg KOH /g oil) of mayonnaise stored at room temperature over a 30-day period. Each value represents mean of three replicates ±SD. Means with various superscript letters in the same column are different significantly at p≤0.05.GO, garlic oil. The percentage of change (%), with comparisons made between the storage period (days) and the zero time values

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

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