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
César Burgos‐Díaz(Agriaquaculture Nutritional Genomic Center), Mariela Bustamante(Universidad de La Frontera), Fernando Leal‐Calderon(Université de Bordeaux), Karla A. Garrido‐Miranda(Agriaquaculture Nutritional Genomic Center), Andrés Quiróz(Universidad de La Frontera), Yohanna Mosi-Roa(Agriaquaculture Nutritional Genomic Center), Mauricio Opazo‐Navarrete(Agriaquaculture Nutritional Genomic Center), Manuel Chacón-Fuentes(Agriaquaculture Nutritional Genomic Center)
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