Effect of lemon balm (Melissa officinalis L.) essential oil on some characteristics of oil/water food emulsions
Food emulsions are used on a daily basis by people, therefore it is of great importance to study the factors that can influence their stability. The aim of this work is to track the influence of lemon balm essential oil (Melissa officinalis L.) on the change of some physical and chemical indicators,...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
EDP Sciences
2024-01-01
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| Серии: | BIO Web of Conferences |
| Online-ссылка: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/41/bioconf_eeae2024_01007.pdf |
| Метки: |
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