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Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.

Ryu V, McClements DJ, Corradini MG, McLandsborough L. Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion. Food Chem. 2018 Apr 15; 245:104-111.

View in: PubMed