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Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation
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| Published in: | Applied Nanoscience |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1870478534344966144 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Applied Nanoscience |
| description | |
| discipline_display | Energy |
| discipline_facet | Energy |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:102218 |
| institution | FRELIP |
| journal_source_facet | Applied Nanoscience |
| last_indexed | 2026-07-12T03:35:37.330Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation Energy General Energy |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Energy General Energy |
| subject_facet | Energy General Energy |
| title | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_alt | Nanoestructuración asistida por plasma frío de extracto acuoso de albahaca: caracterización fisicoquímica y actividad antibacteriana mejorada para la conservación de carne Nanostructuration assistée par plasma froid d'extrait aqueux de basilic : caractérisation physicochimique et activité antibactérienne renforcée pour la conservation de la viande Nanoestruturação assistida por plasma frio de extrato aquoso de manjericão: caracterização físico-química e atividade antibacteriana aprimorada para conservação de carne |
| title_auth | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_es_txt | Nanoestructuración asistida por plasma frío de extracto acuoso de albahaca: caracterización fisicoquímica y actividad antibacteriana mejorada para la conservación de carne |
| title_fr_txt | Nanostructuration assistée par plasma froid d'extrait aqueux de basilic : caractérisation physicochimique et activité antibactérienne renforcée pour la conservation de la viande |
| title_full | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_fullStr | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_full_unstemmed | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_pt_txt | Nanoestruturação assistida por plasma frio de extrato aquoso de manjericão: caracterização físico-química e atividade antibacteriana aprimorada para conservação de carne |
| title_short | Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| title_sort | cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation |
| topic | Energy General Energy |
| url | https://link.springer.com/article/10.1007/s13204-026-03180-8 |