Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties
Thaís Benincá, Luana Schmidt, Louise Thomé Cardoso, Paula Rossini Augusti, Patrícia da Silva Malheiros
Topics & Concepts
CarvacrolAntimicrobialFood additiveNanotechnologyChemistryFood productsAntioxidantFood scienceMaterials scienceOrganic chemistryEssential Oils and Antimicrobial ActivityHeavy Metals in PlantsSeed and Plant Biochemistry