Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

标题
Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters
作者
关键词
Essential oils, Nanoemulsions, Chemical compositions, Antifungal activity, Antimicrobial activity, Mycotoxin inhibitory activity
出版物
FOOD CHEMISTRY
Volume 291, Issue -, Pages 199-206
出版商
Elsevier BV
发表日期
2019-04-09
DOI
10.1016/j.foodchem.2019.04.032

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started