Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm
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Title
Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm
Authors
Keywords
Thyme, Essential oils (EOs), Antibacterial/antifungal, Antioxidant, Food preservation, Nanoemulsions
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2021-03-07
DOI
10.1016/j.tifs.2021.02.076
References
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