Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil
This work aimed to evaluate the influence of adding microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) on the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were stored at 35, 45, and 55 ºC until...
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| Format: | article |
| Sprache: | eng |
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2025
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| Online Zugang: | https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498 |
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