Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of ajwain (C. copticum) and cardamom essent...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025000222 |
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