Investigating the surfactant-to-oil ratio, type of ripening inhibitor, and modified starch on the stability of Carum copticum essential oil nanoemulsions: Application in yoghurt drink
| Autor: | Pourshamohammad, Sunoor, Amrani, Mahdiyeh, Sarabi-Aghdam, Vahideh, Abedi, Abdol-Samad, Mahmoudzadeh, Maryam |
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| Zdroj: | In Journal of Agriculture and Food Research June 2024 16 |
| Databáze: | ScienceDirect |
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