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Formulation of black pepper (Piper nigrum L.) essential oil..:
Truong Dam Thai Vinh
;
Ly Thi Minh Hien
;
Dong Thi Anh Dao
https://doi.org/10.1002/fsn3.1422. , 2020
Link:
https://doi.org/10.1002/fsn3.1422
RT Journal T1
Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:59c63b40667e49cab5673414194e5305&Exemplar=1&LAN=DE A1 Truong Dam Thai Vinh A1 Ly Thi Minh Hien A1 Dong Thi Anh Dao PB Wiley YR 2020 K1 black pepper essential oil K1 emulsion K1 nano‐emulsion K1 phase inversion temperature K1 Piper nigrum L K1 Nutrition. Foods and food supply K1 TX341-641 JF https://doi.org/10.1002/fsn3.1422 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.1422 DO https://doi.org/10.1002/fsn3.1422 SF ELIB - SuUB Bremen
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