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Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method
Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174231/ https://www.ncbi.nlm.nih.gov/pubmed/32328240 http://dx.doi.org/10.1002/fsn3.1422 |