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Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

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Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

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Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry. 295:630-636. https://doi.org/10.1016/j.foodchem.2019.05.173

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147624

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Title: Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings
Author: Ribes-Llop, Susana Fuentes López, Ana Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their ...[+]
Subjects: Essential oil , Oregano , Clove , Oil-in-water nanoemulsions , Sauces
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2019.05.173
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2019.05.173
Type: Artículo

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