纳米乳化增强茶树油生物活性:用于双抗微生物和抗氧化剂食品保存的高稳定性配方

Congnan Cen1, Xinxuan Wang2, Huan Li2

  • 1Key Laboratory of Microbiological Metrology, Measurement & Bio-Product Quality Security, State Administration for Market Regulation, College of Life Science, China Jiliang University, Hangzhou 310018, China.

PubMed
概括

茶树精油 (TTO) 纳米乳液是使用超声波乳化来提高稳定性和抗菌性能而创建的. 这些纳米乳液显示出作为天然食品防腐剂的承诺,改善食品安全和保质期.

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