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. 2023 May 1;12(9):1874. doi: 10.3390/foods12091874

Figure 1.

Figure 1

Preliminary experiments with 30% (LA-KL) and different % carvacrol/total oil: (a) 75% neutralisation degree; (b) 100% neutralisation degree; (c) 125% neutralisation degree. The final composition was 85% w/w water, 10% w/w surfactant mixture, and 5% w/w oil mixture.