Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation
- DOI
- 10.1016/j.foodchem.2026.150626
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150626,
title = {Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation},
author = {Feyza Tosya and Sibel Bölek and Gökhan Terzioğlu and Özlem Türksoy Terzioğlu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150626},
url = {https://doi.org/10.1016/j.foodchem.2026.150626}
}RIS
TY - JOUR TI - Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation AU - Feyza Tosya AU - Sibel Bölek AU - Gökhan Terzioğlu AU - Özlem Türksoy Terzioğlu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150626 UR - https://doi.org/10.1016/j.foodchem.2026.150626 ER -
APA
Tosya, F., Bölek, S., Terzioğlu, G., & Terzioğlu, Ö. T. (2026). Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150626
Source records
- crossref · retrieved 2026-09-26T07:50:41.463Z