Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique: evaluating against food spoilage yeast
Crossref DOI link: https://doi.org/10.1007/s13204-015-0412-z
Published Online: 2015-02-15
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sugumar, Saranya
Singh, Sanjay
Mukherjee, Amitava
Chandrasekaran, N.
License valid from 2015-02-15