Antimicrobial activity and physicochemical characterization of oregano, thyme and clove leave essential oils, nonencapsulated and nanoencapsulated, using emulsification

dc.creatorRuiz-Gonzalez N., Lopez-Malo A., Palou E., Ramirez-Corona N., Jimenez-Munguia M.T.
dc.date2020-12-11T06:46:46Z
dc.date2020-12-11T06:46:46Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:18Z
dc.date.available2023-07-21T20:22:18Z
dc.identifier2-s2.0-85078885308
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13638
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745761
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85078885308&partnerID=40&md5=e1f2ffee9db2eab26e0ca6e3f136e815
dc.sourceApplied Food Biotechnology
dc.titleAntimicrobial activity and physicochemical characterization of oregano, thyme and clove leave essential oils, nonencapsulated and nanoencapsulated, using emulsification
dc.typeArticle


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