Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens

Published 2018 View Full Article

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Title
Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens
Authors
Keywords
Nanoemulsions, Essential oil, Antibacterial activity, Ostwald ripening, Carvacrol
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 100, Issue -, Pages 328-334
Publisher
Elsevier BV
Online
2018-10-31
DOI
10.1016/j.lwt.2018.10.094

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