Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

标题
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 99, Issue -, Pages 105338
出版商
Elsevier BV
发表日期
2019-08-26
DOI
10.1016/j.foodhyd.2019.105338

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