Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets-Reference-Cited by-同舟云学术

Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets

Published:2020-05 Issue: Volume:125 Page:109122
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chuesiang Piyanan,Sanguandeekul Romanee,Siripatrawan Ubonrat

Funder

Chulalongkorn University

Publisher

Elsevier BV

Subject

Food Science

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4. Post-harvest quality in farmed Lates calcarifer;Carton,2014

5. Emulsifiers as food texture modifiers;Chen,2015

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