Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion

标题
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 245, Issue -, Pages 104-111
出版商
Elsevier BV
发表日期
2017-10-17
DOI
10.1016/j.foodchem.2017.10.084

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