Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils
Author:
Affiliation:
1. North Carolina Agricultural and Technical State University, Greensboro, NC, USA
2. Department of Fisheries, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2016.1209798
Reference42 articles.
1. Essential oils: their antibacterial properties and potential applications in foods—a review
2. Influence of the starch content in the viscoelastic properties of surimi gels
3. Supercritical Carbon Dioxide Extraction and Characterization of Laurus nobilis Essential Oil
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