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

被引：0
|
作者：
Bernardo, Yago A. A. [1 ,2 ,3 ]
Rosario, Denes K. A. do [1 ,2 ,3 ,4 ]
Conte-Junior, Carlos A. [1 ,2 ,3 ]
机构：
[1] Fed Univ Rio Janeiro UFRJ, Cidade Univ aria, Ctr Food Anal NAL, Technol Dev Support Lab LADETEC, Rio De Janeiro, RJ, Brazil
[2] Fed Univ Rio Janeiro UFRJ, Cidade Univ aria, Dept Biochem, Lab Adv Anal Biochem & Mol Biol LAABBM, BR-21941909 Rio De Janeiro, RJ, Brazil
[3] Vital Brazil Filho, Fluminense Fed Univ UFF, Grad Program Vet Hyg PPGHV, Fac Vet Med, BR-24230340 Nitero i, RJ, Brazil
[4] Alto Univ ario, S N, Guararema, Zip code 29 500 000, Alegre, ES, Brazil
来源：
FOOD CONTROL | 2023年 / 148卷
关键词：
D O I：
10.1016/j.foodcont.2023.109651
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页数：2
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