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Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation
- 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.] .
In: Food Science and Nutrition. -- ISSN 2048-7177. -- Vol. 13, iss. 2 (2025), art. no. e70042, [24] s.
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.1002/fsn3.70042 .File name Downloaded Size Comment Display type Encapsulation_of_Capsaicin.pdf 0 2.1 MB Archív
Number of the records: 1