Chitosan nanoemulsion: A sustainable approach for quality preservation of fish and fishery foods
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference104 articles.
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3. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality;Acevedo-Fani;Trends in Food Science & Technology,2017
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5. The comparison of quality characteristics of refrigerated Carangoides coeruleopinnatus fillets with chitosan and nanochitosan coating;Alboghbeish;Turkish Journal of Fisheries and Aquatic Sciences,2019
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