Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions

Published 2015 View Full Article

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Title
Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions
Authors
Keywords
Eugenol, Instability, Ostwald ripening, Ripening inhibitor, Antibacterial
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 39-47
Publisher
Elsevier BV
Online
2015-01-22
DOI
10.1016/j.lwt.2015.01.012

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