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Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method

Chemical EngineeringChemical Enhanced Oil RecoveryOil-in-water NanoemulsionsEngineeringMicroemulsionAntimicrobial ActivityFood EngineeringChemistryCinnamon OilChromatographyEmulsionSurfactant Solution