Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil
نویسندگان
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
3 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
doi
10.18502/jfqhc.9.1.9690چکیده
Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia ...
