Stability of liquid smoked nano-encapsulated on the foodborne pathogens and histamine-forming bacteria’s growth in tuna loin sashimi. Nutrición Clínica y Dietética Hospitalaria, España, ES, v. 44, n. 3, 2024. DOI: 10.12873/443dien. Disponível em: https://revista.nutricion.org/index.php/ncdh/article/view/550. Acesso em: 30 apr. 2025.