Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters.
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DOI: 10.1016/j.foodchem.2019.04.032
Abstract: The influence of homogenization conditions on selected essential oil (thyme, lemongrass, cinnamon, peppermint, and clove)-in-water nanoemulsion formation and stability was investigated. Physically stable essential oil nanoemulsions could be fabricated by a microfludizer under optimized processing… read more here.
Keywords: essential oil; mycotoxin inhibitory; oil nanoemulsions; oil ... See more keywords