Nanoparticles Lipidic of Pequi Oil and Eugenol Combined with Alginate Improve Oxidative Stability, Beef Patty Quality, and the Shelf Life of Beef Patties
保质期
丁香酚
食品科学
化学
业务
有机化学
作者
Samy Figueiredo,Marthyna Pessoa de Souza,José Morais Pereira Filho,Elisandra Cibely Cabral de Melo,Paulo Rodinei Soares Lopes,Juliana Paula Felipe de Oliveira,Sabrina Espinele da Silva,Ronaldo Lopes Oliveira,Edson C. Silva-Filho,Leílson Rocha Bezerra