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-Reference-Cited by-同舟云学术

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

Published:2024-06 Issue: Volume:16 Page:101207
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Pourshamohammad Sunoor^ORCID,Amrani Mahdiyeh^ORCID,Sarabi-Aghdam Vahideh,Abedi Abdol-Samad,Mahmoudzadeh Maryam^ORCID

Funder

Tabriz University of Medical Sciences

Publisher

Elsevier BV

Reference54 articles.

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