Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:15 | Issue:84 Page(s): 337-348

Download Full-Text

View:

Download:

Cites:

Information Journal Paper

Title

Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics

Author(s)

| Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

Investigation of Antioxidant and Antibacterial Potential of Ricinus communis L. Nano-emulsion

References

No record.

Cite

APA: Copy

. (2019). Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 15(84), 337-348. SID. https://sid.ir/paper/656211/en

Vancouver: Copy

. Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;15(84):337-348. Available from: https://sid.ir/paper/656211/en

IEEE: Copy

, “Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 15, no. 84, pp. 337–348, 2019, [Online]. Available: https://sid.ir/paper/656211/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops