Developing three-component ginger-cinnamon-cardamom composite essential oil nanoemulsion as natural food preservatives
Hoda Jafarizadeh‐Malmiri, Navideh Anarjan, Aydin Berenjian
Topics & Concepts
PreservativeEssential oilFood scienceFood PreservativesChemistryAntioxidantParticle sizeCentral composite designBiotechnologyResponse surface methodologyChromatographyBiologyOrganic chemistryPhysical chemistryGinger and Zingiberaceae researchPolysaccharides Composition and ApplicationsAfrican Botany and Ecology Studies