Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens

Published 2018 View Full Article

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Title
Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens
Authors
Keywords
Phase inversion temperature, Cinnamon oil nanoemulsions, Foodborne pathogen, Dynamic time kill, Bacteria morphology
Journal
FOOD CONTROL
Volume 98, Issue -, Pages 405-411
Publisher
Elsevier BV
Online
2018-11-12
DOI
10.1016/j.foodcont.2018.11.024

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