HIGHLIGHTS
- who: Yuan Ma and collaborators from the Key Laboratory of Food Biotechnology of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu, China have published the research work: Preparation, Characterization, In Vitro Release, and Antibacterial Activity of Oregano Essential Oil Chitosan Nanoparticles, in the Journal: Foods 2022, 3756 of /2022/
- what: In this experiment, the conditions for the preparation of OEO-CSNPs were optimized and characterized using three factors and three concentrations of BBD by an ionic cross-linking method.
- how: Analysis of variance (ANOVA) was used to verify the mathematical model . . .
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