Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.
- DOI
- 10.1016/j.fochx.2026.104316
- Published
- 2026 Aug
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104316,
title = {Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.},
author = {Yu H and Yue H and Wang Y and Ma J and Guo X and Pang C and Wang Q and Lu S and Wang J and Huang L},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104316},
url = {https://doi.org/10.1016/j.fochx.2026.104316}
}RIS
TY - JOUR TI - Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing. AU - Yu H AU - Yue H AU - Wang Y AU - Ma J AU - Guo X AU - Pang C AU - Wang Q AU - Lu S AU - Wang J AU - Huang L PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104316 UR - https://doi.org/10.1016/j.fochx.2026.104316 ER -
APA
H, Y., H, Y., Y, W., J, M., X, G., C, P., Q, W., S, L., J, W., & L, H. (2026). Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104316
Source records
- pubmed · retrieved 2026-09-25T18:20:03.328Z