Number of the records: 1
Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation
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$a Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation $h [elektronický zdroj] / $c Eya Soussi ... [et al.] 300 $b ilustr., tab. 500 $a Popis urobený 24.4.2025 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
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$7 spu_us_auth*0378399 $a farmaceutické výrobky $2 NI001PH 650 07
$7 spu_us_auth*0402415 $a kapsaicín $2 NI001PH 700 1-
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$w spu_us_epca*165549 $t Food Science and Nutrition $p Food Sci Nutr $x 2048-7177 $7 nnas $d Hoboken : Wiley $g Vol. 13, iss. 2 (2025), art. no. e70042, [24] s. 856 4-
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Number of the records: 1