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1 Ergebnisse
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Preparation and evaluation of food-grade nanoemulsion of ta..:
Azizkhani, Maryam
;
Jafari Kiasari, Freshteh
;
Tooryan, Fahimeh
..
Journal of Food Science and Technology. 58 (2020) 4 - p. 1341-1348 , 2020
Link:
https://doi.org/10.1007/s13197-020-04645-6
RT Journal T1
Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-020-04645-6&Exemplar=1&LAN=DE A1 Azizkhani, Maryam A1 Jafari Kiasari, Freshteh A1 Tooryan, Fahimeh A1 Shahavi, Mohammad Hassan A1 Partovi, Razieh PB Springer Science and Business Media LLC YR 2020 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 58 IS 4 SP 1341 OP 1348 LK http://dx.doi.org/https://doi.org/10.1007/s13197-020-04645-6 DO https://doi.org/10.1007/s13197-020-04645-6 SF ELIB - SuUB Bremen
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