Essential oil nanoemulsions: Properties, development, and application in meat and meat products
| Autor: | da Silva, Bruno Dutra, do Rosário, Denes Kaic Alves, Weitz, David A., Conte-Junior, Carlos Adam |
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| Zdroj: | In Trends in Food Science & Technology March 2022 121:1-13 |
| Databáze: | ScienceDirect |
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