Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

标题
Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement
作者
关键词
Antioxidant activity, Thymol, Quillaja Saponin, Green emulsification, Nanoemulsions, Ultrasonication
出版物
FOOD CHEMISTRY
Volume 293, Issue -, Pages 134-143
出版商
Elsevier BV
发表日期
2019-04-25
DOI
10.1016/j.foodchem.2019.04.090

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