Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification
Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are unstable compounds; therefore, they can be encapsu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2019-09-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/25541 |