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Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass ( Dicentrarchus labrax ) fillets
Ceylan, Zafer, Unal Sengor, Gulgun F., Yilmaz, Mustafa TahsinLanguage:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.11.038
Date:
November, 2017
File:
PDF, 1.42 MB
english, 2017