Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
| Autor: | Oyom, William, Mahmud, Niaz, Islam, Joinul, Valizadeh, Shahriyar, Awuku, Ruth Boahemaah, Ibrahim, Salam A., Tahergorabi, Reza |
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| Zdroj: | In Progress in Organic Coatings January 2024 186 |
| Databáze: | ScienceDirect |
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