Formulation of black pepper ( Piper nigrum...

Food Science & Nutrition 2020 / 02

Formulation of black pepper ( Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Vinh, Truong Dam Thai, Hien, Ly Thi Minh, Dao, Dong Thi Anh
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1422
Date:
February, 2020
File:
PDF, 1.39 MB
english, 2020
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