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pro vyhledávání: '"Umaporn Buranasuksombat"'
Publikováno v:
Food Science and Biotechnology. 20:793-800
In this study the effect of oil droplet size on antimicrobial activity was investigated. Oil-in-water emulsions were made from oil possessing antimicrobial properties (lemon myrtle oil, LMO), and oil which has no antimicrobial properties (soybean oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3918dc8dfbbcff26bcaa93d04a8fee9
https://doi.org/10.1007/s10068-011-0110-x
https://doi.org/10.1007/s10068-011-0110-x
