Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradabilit...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Maximum Academic Press
2024-07-01
|
| Schriftenreihe: | Food Innovation and Advances |
| Schlagworte: | |
| Online-Zugang: | https://www.maxapress.com/article/doi/10.48130/fia-0024-0028 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|