Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities

Author:

Shetta Amro,Kegere James,Mamdouh Wael

Funder

American University in Cairo

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference70 articles.

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2. Supercritical Fluid Extraction and Fractional Separation of Essential Oils;Găinar,2002

3. Phenolic compounds of green tea: health benefits and technological application in food;Lorenzo;Asian Pac. J. Trop. Biomed.,2016

4. Antibacterial activity of eugenol and peppermint oil in model food systems;Catherine;J. Essent. Oil Res.,2012

5. Stability of tea catechins in the breadmaking process;Wang;J. Agric. Food Chem.,2004

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