Design of an Emulgel-Type Cosmetic with Antioxidant Activity Using Active Essential Oil Microcapsules of Thyme (<i>Thymus vulgaris</i> L.), Cinnamon (<i>Cinnamomum verum</i> J.), and Clove (<i>Eugenia caryophyllata</i> T.)

<div>FTIR diagram for native and modified starches: (a) native yam; (b) native corn; (c) native potato; (d) native cassava; (e) modified yam (esterification); (f) modified corn (esterification); (g) modified potato (esterification); (h) modified cassava (esterification).</div>

International Journal of Polymer Science

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Figure 3

Figure 3: Design of an Emulgel-Type Cosmetic with Antioxidant Activity Using Active Essential Oil Microcapsules of Thyme (<i>Thymus vulgaris</i> L.), Cinnamon (<i>Cinnamomum verum</i> J.), and Clove (<i>Eugenia caryophyllata</i> T.) 

Figure 3 | Design of an Emulgel-Type Cosmetic with Antioxidant Activity Using Active Essential Oil Microcapsules of Thyme (Thymus vulgaris L.), Cinnamon (Cinnamomum verum J.), and Clove (Eugenia caryophyllata T.) 