Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

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Title
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 104-111
Publisher
Elsevier BV
Online
2017-10-17
DOI
10.1016/j.foodchem.2017.10.084

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