Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli
出版年份 2021 全文链接
标题
Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli
作者
关键词
Thyme essential oil, Ultrasonication, Nanoemulsions, Response surface methodology, Antibacterial mechanism, Escherichia coli, O157:H7
出版物
FOOD CONTROL
Volume 133, Issue -, Pages 108609
出版商
Elsevier BV
发表日期
2021-10-12
DOI
10.1016/j.foodcont.2021.108609
参考文献
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