Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté-Reference-Cited by-同舟云学术

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

Published:2017-04 Issue: Volume:77 Page:233-240
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

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.^ORCID

Funder

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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4. Protein content in meat. 928.08;AOAC,2000

5. Ashes content. 920.153;AOAC,2000

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