Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference41 articles.
1. Sustained release formulations of citronella oil nanoemulsion using cavitational techniques;Agrawal;Ultrasonics Sonochemistry,2017
2. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece;Arnous;Journal of Food Composition and Analysis,2002
3. Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and Mandarin fiber;Artiga-Artigas;Food Control,2017
4. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Frontiers in Sustainable Food Systems,2019
5. Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: In vitro study and application in minas padrão cheese;Bedoya-Serna;Brazilian Journal of Microbiology,2018
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