Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method.
Black pepper essential oil has been proved to inhibit the growth of microorganisms in many recent studies. However, free essential oils are often lipophilic and difficult to use in food products. The nanoemulsion has some advantages such as good dispersion, long-term stability, and transparency. In...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 1; pp. 311 - 321 |
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| Autores principales: | , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2022
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| Acceso en línea: | Ver este registro en EBSCOhost |