Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli
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Title
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli
Authors
Keywords
Thyme essential oil, Ultrasonication, Nanoemulsions, Response surface methodology, Antibacterial mechanism, Escherichia coli, O157:H7
Journal
FOOD CONTROL
Volume 133, Issue -, Pages 108609
Publisher
Elsevier BV
Online
2021-10-12
DOI
10.1016/j.foodcont.2021.108609
References
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