Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils
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Title
Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils
Authors
Keywords
Anti-, E. coli, activity, Essential oil mixture, Nanoemulsion, Physicochemical characterization
Journal
FOOD CHEMISTRY
Volume 359, Issue -, Pages 129963
Publisher
Elsevier BV
Online
2021-04-28
DOI
10.1016/j.foodchem.2021.129963
References
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