Nanoemulsions encapsulating oregano essential oil:...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté

Moraes-Lovison, Marília, Marostegan, Luís F.P., Peres, Marina S., Menezes, Isabela F., Ghiraldi, Marluci, Rodrigues, Rodney A.F., Fernandes, Andrezza M., Pinho, Samantha C.
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.061
Date:
April, 2017
File:
PDF, 756 KB
english, 2017
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