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Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions
Thyme oil in water nanomulsion was prepared under subcritical water conditions using water and saponin, as solvent and emulsifier, respectively. Gas chromatography revealed that there were 44 bioactive components in the extracted thyme essential oil which, thymol and carvacrol were two mains of them...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7256131/ https://ncbi.nlm.nih.gov/pubmed/32523788 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00727-0 |
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