Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

标题
Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 49, Pages 14620-14631
出版商
American Chemical Society (ACS)
发表日期
2020-11-24
DOI
10.1021/acs.jafc.0c03971

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