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  2. 2. Ph.D Theses of IIT Kharagpur
  3. Agricultural & Food Engineering
  4. Nanoemulsion of Essential Oil of Betel Leaf (Piper Betle L.): Formulation, Characterization and Application in Food Preservation
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/12283
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dc.contributor.authorRoy, Arnab-
dc.date.accessioned2023-02-06T06:32:40Z-
dc.date.available2023-02-06T06:32:40Z-
dc.date.issued2022-04-
dc.identifier.govdocNB17440-
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/12283-
dc.language.isoenen_US
dc.publisherIIT Kharagpuren_US
dc.subjectBetel leafen_US
dc.subjectEssential oilen_US
dc.subjectPlant polyphenolen_US
dc.subjectNanoemulsionsen_US
dc.subjectAntimicrobialen_US
dc.titleNanoemulsion of Essential Oil of Betel Leaf (Piper Betle L.): Formulation, Characterization and Application in Food Preservationen_US
dc.typeThesisen_US
Appears in Collections:Nanoemulsion of Essential Oil of Betel Leaf (Piper Betle L.): Formulation, Characterization and Application in Food Preservation

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