Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

出版年份 2017 全文链接

标题

Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

作者

关键词

Nanoemulsion, Thymol, Antimicrobial

出版物

FOOD CHEMISTRY

Volume 232, Issue -, Pages 191-197

出版商

Elsevier BV

发表日期

2017-04-01

DOI

10.1016/j.foodchem.2017.03.147

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