Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life
The application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of highly perishable products, such as sausages and m...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/3/430 |
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