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doi: 10.1039/C3RA47834C

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Where they differ is in performance nuances: nanoemulsions are ideal for clear beverages and rapid delivery, SLN/NLC systems are preferred for fortifying foods requiring long shelf-life and for combining fat-soluble nutrients, and polymer nanocapsules are useful when a natural additive label is desired (e.g., using gelatin or gum arabic to encapsulate essential oils in meats)