- Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization…
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Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation

  1. 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.]. -- ilustr., tab. -- Bibliografické odkazy. In: Food Science and Nutrition. -- ISSN 2048-7177. -- Vol. 13, iss. 2 (2025), art. no. e70042, [24] s. https://doi.org/10.1002/fsn3.70042 potravinárstvo * farmaceutické výrobky * kapsaicín
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