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    Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives

    Characterization of free and encapsulated cinnamon and clove essential oils for enhancing fresh sausage quality: A natural substitute for synthetic preservatives by Sirena, Janier Teresinha, Magro, Jacir Dal, Junges, Alexander, Steffens, Clarice, Cansian, Rogério Luis, Paroul, Natalia

    Published in Food bioscience
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