Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

LWT

Volumn 75, Issue , 2017, Pages 316-322

  Zhang, Shengjiang ^a   Zhang, Min ^a   Fang, Zhongxiang ^b   Liu, Yaping ^c  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c Guangdong Galore Food Co Ltd   (China)

Author keywords

Antimicrobial activity; Blended cloves cinnamon essential oil; Nanoemulsion; Physicochemical properties

Indexed keywords

ANTIMICROBIAL AGENTS; BACTERIOLOGY; ESCHERICHIA COLI; PARTICLE SIZE; PHYSICOCHEMICAL PROPERTIES; SALMONELLA; SURFACE ACTIVE AGENTS;

ANTI-MICROBIAL ACTIVITY; AVERAGE PARTICLE SIZE; BACILLUS SUBTILIS; NANOEMULSION; NATURAL-ANTIMICROBIALS; PREPARATION PROCESS; PSEUDOTERNARY PHASE DIAGRAMS; SALMONELLA TYPHIMURIUM;

ESSENTIAL OILS;

EID: 84986877473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.046     Document Type: Article

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