Data for: Preparation and characterization of cinnamon essential oil nano-capsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after embedding

Name: Data for: Preparation and characterization of cinnamon essential oil nano-capsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after embedding
Creator: Cheng Li
Published: 2020-11-27T16:24:12.557Z
Keywords: Antibacterial Activity, Characterization of Food

Li, Cheng

doi:10.17632/hstr2397fx.1

Data for: Preparation and characterization of cinnamon essential oil nano-capsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after embedding

Published: 27 November 2020| Version 1 | DOI: 10.17632/hstr2397fx.1

Contributor:

Cheng Li

Description

These datas include: preparation and characterization of cinnamon essential oil nanocapsules, changes of volatile components and antibacterial properties in cinnamon essential oil before and after embedding.

Data for: Preparation and characterization of cinnamon essential oil nano-capsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after embedding

Description

Files

Categories

Licence