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Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00738-0
Abstract: In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of nettle essential oil (NEO) loaded…
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Keywords:
essential oil;
neo;
nettle essential;
chitosan nanoparticles ... See more keywords