Published in
Royal Society of Chemistry, Food and Function, 5(9), p. 2872-2882
DOI: 10.1039/c7fo02073b
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Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions
Journal article published in 2018 by
Jing Wan,
Shaobin Zhong,
Paul Schwarz,
Bingcan Chen,
Jiajia Rao 
This paper was not found in any repository, but could be made available legally by the author.
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Abstract
The functional performance, including antifungal and mycotoxin inhibitory activity, of clove oil can be enhanced by nanoemulsion based delivery systems.