Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

Published 2020 View Full Article

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Title
Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 49, Pages 14620-14631
Publisher
American Chemical Society (ACS)
Online
2020-11-24
DOI
10.1021/acs.jafc.0c03971

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