Providing a systematic evaluation of antioxidant capacities (ABTS, DPPH, Hydroxyl radical, and FRAP) and minimum inhibitory concentrations (MIC) for individual essential oils and their mixtures.
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https://figshare.com/articles/dataset/_p_Providing_a_systematic_evaluation_of_antioxidant_capacities_ABTS_DPPH_Hydroxyl_radical_and_FRAP_and_minimum_inhibitory_concentrations_MIC_for_individual_essential_oils_and_their_mixtures_p_/31001764
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Furthermore, it documents the practical application of nanoemulsions in maintaining the physicochemical stability, textural profile (TPA), and microbial safety of minced chicken samples over a 10-day storage period. (XLSX)
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2026-01-05
