Lemongrass and cinnamon oil nanoemulsions : Formulation and study of their physical stability and activity against Zygosaccharomyces bailii
The optimal conditions for elaborating oil/water nanoemulsions of lemongrass (LG), cinnamon bark (CB) and cinnamon leaves (CL) essential oils and their antimicrobial activity against Zygosaccharomyces bailii at pH 4.00 were studied. The effect of the emulsification methodology on the physical stabil...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 19. Sept., Seite 485-498
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| 1. Verfasser: |
González, Malena M
(VerfasserIn) |
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| Weitere Verfasser: |
Zalazar, Aldana L,
Pedreira, Julieta D,
Campos, Carmen A,
Gliemmo, María F |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Nanoemulsions
Z. bailii
beverage
essential oils
Emulsions
Oils, Volatile |
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