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Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation
Title Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation [elektronický zdroj] / Eya Soussi ... [et al.] Author-s Soussi, Eya (Author) Khouloud, Rigane (Author) Hsouna, Ben Anis (Author) Kačániová, Miroslava, ; SPUFZK32 (Author) Mnif, Wissem (Author) Algarni, Zaina (Author) Chouaibi, Moncef (Author) Description ilustr., tab. Notes Popis urobený 24.4.2025 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Food Science and Nutrition. -- ISSN 2048-7177. -- Vol. 13, iss. 2 (2025), art. no. e70042, [24] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s potravinárstvo farmaceutické výrobky kapsaicín Country United States Language English URL https://doi.org/10.1002/fsn3.70042 Database Agro-bibliography File name Downloaded Size Comment Display type Encapsulation_of_Capsaicin.pdf 0 2.1 MB Archív
Number of the records: 1