Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum

Syzygium anisata

Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum

November 29, 2022| Backhousia citriodora (Lemon Myrtle), Essential Oil Applications, Syzygium anisata|

Oil-in-water nanoemulsions were formulated using sunflower oil mixed with each of the essential oils... Read More → Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum