Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

por Dghais, Safa, Ben Jemaa, Mariem, Chouchen, Maryem, Jallouli, Selim, Ksouri, Riadh, Falleh, Hanen
Publicado 2023

Essential Oil Stabilisation by Response Surface Methodology (RSM): Nanoemulsion Formulation, Physicochemical, Microbiological, and Sensory Investigations

por BenJemaa, Mariem, Rahali, Fatma Zohra, Falleh, Hanen, Beji-Serairi, Raja, Megdiche-Ksouri, Wided, Hamrouni, Ibtissem, Hammami, Majdi, Nehme, Ralph, Pereira, Renato B., Andrés, Sonia, Bouhallab, Said, Pereira, David M., Ceciliani, Fabrizio, Abdennebi-Najar, Latifa, Ksouri, Riadh
Publicado 2022