Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté

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Title
Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté
Authors
Keywords
Low-energy emulsification, Minimum inhibitory concentration, Bacterial growth, Escherichia coli, Staphylococcus aureus
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 233-240
Publisher
Elsevier BV
Online
2016-11-22
DOI
10.1016/j.lwt.2016.11.061

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