HIGHLIGHTS
- who: Shuaishuai Wei and colleagues from the Province/School Food and Biological Engineering, Hefei University Technology, Hefei, China have published the research work: Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability, in the Journal: Gels 2022, 838 of /2022/
- what: The aim of this study was to develop a new antibacterial gel with good physical and chemical properties. In this study, effect in of microwave microwave power onthe theTviscoelastic properties of of LZOEO antibacterial gel exhibited a delayed trend, and the oscillation corresponding peak . . .
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