Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Published 2019 View Full Article

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Title
Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement
Authors
Keywords
Antioxidant activity, Thymol, Quillaja Saponin, Green emulsification, Nanoemulsions, Ultrasonication
Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 134-143
Publisher
Elsevier BV
Online
2019-04-25
DOI
10.1016/j.foodchem.2019.04.090

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