Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch
Hafiz Rizwan Sharif(State Key Laboratory of Food Science and Technology), Junaid Haider(Chinese Academy of Sciences), Husnain Raza(University of Agriculture Faisalabad), Waseem Safdar(State Key Laboratory of Food Science and Technology), Muhammad Shamoon(Jiangnan University), Shabbar Abbas(COMSATS University Islamabad), Muhammad Shoaib(Zhejiang University), Muhammad Aslam Khan(Jiangnan University), Hamid Majeed(University of Veterinary and Animal Sciences)
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