Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives
防腐剂
食品科学
化学
作者
Janier Teresinha Sirena,Jacir Dal Magro,Alexander Junges,Clarice Steffens,Rogério Luís Cansian,Natália Paroul