Essential Oils from the Genus Thymus as Antimicrobial Food Preservatives: Progress in Their Use as Nanoemulsions-A New Paradigm

AuthID
 P-00T-NCB
4
Author(s)
Pandey, AK
·
Chavez Gonzalez, ML
·
Singh, P
Document Type
Article
Year published
2021
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 111, Pages: 426-441 (16)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85102455845
Wos: WOS:000640704400008
Source Identifiers
ISSN: 0924-2244
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