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Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation
- SOUSSI, Eya et al. Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation. In Food Science and Nutrition. ISSN 2048-7177, 2025, vol. 13, iss. 2, art. no. e70042, [24] s. Dostupné na internete:<https://doi.org/10.1002/fsn3.70042> Indexované v: CCC, WoS, SCOPUS
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