Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli

Zhehao Yang(Zhejiang University), Mingming Guo(Chinese Academy of Agricultural Sciences), Balarabe B. Ismail(Yangtze River Delta Physics Research Center (China)), Yaqin Hu(Hainan Tropical Ocean University), Qiao He(Guangzhou University)
Food Control
October 11, 2021
10.1016/j.foodcont.2021.108609
Cited by 56

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