Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils
Hanen Falleh, Mariem Ben Jemaa, Marcos A. Neves, Hiroko Isoda, Mitsutoshi Nakajima, Riadh Ksouri
Topics & Concepts
Antibacterial activityChemistryChromatographyFood additiveFood scienceBacteriaGeneticsBiologyEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying ProcessesBee Products Chemical Analysis