A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage.

Curr Res Food Sci · 2024 · PMC10907395 · PMID 38435278

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a decreasing trendno p-value reported

an increasing trendno p-value reported

In this study, all of the samples showed an increasing trend in the PV during the first 21 days of storage and then a decreasing trend from the 21st day onwards.

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