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Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties
This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial ac...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7925736/ https://ncbi.nlm.nih.gov/pubmed/33746262 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04645-6 |
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