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Preparation, characterization of basil essential oil liposo..:
Huang, Haitao
;
Xv, Zhaomeng
;
Yang, Junyi
...
Food Chemistry. 440 (2024) - p. 137825 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137825
RT Journal T1 <Title>Preparation, characterization of basil essential oil liposomes unidirectional single-conducting water sustained-release pads and their preservation properties to Lateolabrax japonicus fillets</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137825&Exemplar=1&LAN=DE A1 Huang, Haitao A1 Xv, Zhaomeng A1 Yang, Junyi A1 Wu, Jiaqing A1 Li, Yingchang A1 Li, Qiuying A1 Sun, Tong PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 440 SP 137825 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137825 DO https://doi.org/10.1016/j.foodchem.2023.137825 SF ELIB - SuUB Bremen
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