Study on the Preparation of Citrus Essential Oil Microemulsion and Its Effect on the Preservation of Fresh‐Cut Apples
ABSTRACT Citrus essential oil was used as the primary material in this investigation, with Tween 80 as the surfactant and ethanol serving as a cosurfactant. Using the low‐energy emulsification method to prepare citrus essential oil microemulsions (CEO‐M) with high water solubility and stability. The...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2025-10-01
|
| coleção: | Food Safety and Health |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fsh3.70026 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|