MORAES-LOVISON, M.; GHIRALDI, M.; RODRIGUES, R. A. F.; PINHO, S. C. de. Technological and sensory feasibility of incorporating oregano essential oil-loaded nanoemulsions as antioxidants in chicken pâté. Food Science and Technology, Campinas, Brasil, v. 45, 2025. DOI: 10.5327/fst.00348. Disponível em: https://www.fstjournal.com.br/revista/article/view/348. Acesso em: 17 jun. 2025.