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(Centre National de la Recherche Scientifique), 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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