Fabrication and characterisation of spice essential oil‐based nanoemulsions: physical, sensory and antimicrobial properties (Englisch)
- Neue Suche nach: Wang, Ke
- Neue Suche nach: Hong, Yan
- Neue Suche nach: Gu, Zhengbiao
- Neue Suche nach: Cheng, Li
- Neue Suche nach: Li, Zhaofeng
- Neue Suche nach: Li, Caiming
- Neue Suche nach: Wang, Ke
- Neue Suche nach: Hong, Yan
- Neue Suche nach: Gu, Zhengbiao
- Neue Suche nach: Cheng, Li
- Neue Suche nach: Li, Zhaofeng
- Neue Suche nach: Li, Caiming
In:
International Journal of Food Science & Technology
;
57
, 12
;
7852-7861
;
2022
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Fabrication and characterisation of spice essential oil‐based nanoemulsions: physical, sensory and antimicrobial properties
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Beteiligte:Wang, Ke ( Autor:in ) / Hong, Yan ( Autor:in ) / Gu, Zhengbiao ( Autor:in ) / Cheng, Li ( Autor:in ) / Li, Zhaofeng ( Autor:in ) / Li, Caiming ( Autor:in )
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Erschienen in:International Journal of Food Science & Technology ; 57, 12 ; 7852-7861
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Verlag:
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Erscheinungsdatum:01.12.2022
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Format / Umfang:7861 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 57, Ausgabe 12
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