EFFECT OF THE TYPE AND CONCENTRATION OF MIXTURE SURFACTANT AND PROTEIN ON THE STABILITY OF NUTMEG OIL NANOEMULSION

× HOME EDITORIAL BOARD SUBSCRIPTION ABSTRACTED CONTACT US PUBLICATION PROCESS MANUSCRIPT SUBMISSION

☰

EFFECT OF THE TYPE AND CONCENTRATION OF MIXTURE SURFACTANT AND PROTEIN ON THE STABILITY OF NUTMEG OIL NANOEMULSION

Author: Y. Aisyah, R. Maryandina, C. Erika, D. Yunita and N. Arahman

DOI: http://dx.doi.org/10.31788/RJC.2022.1536849

Views: 0

Downloads: 0

Citations: 1

Abstract

Keywords: Nanoemulsion, Nutmeg oil, Essential oil, Surfactant, Stability

CONTENTS

SCImago Journal & Country Rank

This work is licensed under a Creative Commons Attribution 4.0 International License.

Readers around the world