Article Versions Notes

Burgos-Díaz C, Leal-Calderon F, Mosi-Roa Y, Chacón-Fuentes M, Garrido-Miranda K, Opazo-Navarrete M, Quiroz A, Bustamante M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods. 2024; 13(9):1326. https://doi.org/10.3390/foods13091326

Burgos-Díaz, César, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, and Mariela Bustamante. 2024. "Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying" Foods 13, no. 9: 1326. https://doi.org/10.3390/foods13091326

Burgos-Díaz, C., Leal-Calderon, F., Mosi-Roa, Y., Chacón-Fuentes, M., Garrido-Miranda, K., Opazo-Navarrete, M., Quiroz, A., & Bustamante, M. (2024). Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods, 13(9), 1326. https://doi.org/10.3390/foods13091326