Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil

Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential o...

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主要な著者: Rhaysa Beatriz dos Passos (著者), Giovana Carolina Bazzo (著者), Aline da Rosa Almeida (著者), Carolina Montanheiro Noronha (著者), Pedro Luiz Manique Barreto (著者)
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出版事項: Universidade de São Paulo.
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3rd Floor Main Library

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