# Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

> Research article (Foods, 2019) · cited 22× · AI/ML

**Wikidata**: [openalex:W2969952449](https://www.wikidata.org/wiki/openalex:W2969952449)  
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