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. 2021 Dec 20;10(12):3149. doi: 10.3390/foods10123149

Figure 7.

Figure 7

Effect of nanoencapsulation on the biochemical composition of the optimal nanoemulsion-based essential oils: (a) the composition of EOCU: EOCA: EOCO (19.07: 60.09: 20.84% v/v/v); (b) the composition of the EOCU: EOCA: EOCO NE (19.07: 60.09: 20.84% v/v/v).