The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets at 4 ± 2°C-Reference-Cited by-同舟云学术

The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets at 4 ± 2°C

Published:2019-10-16 Issue:1 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Durmus Mustafa¹^ORCID

Affiliation:

1. Department of Seafood and Processing Technology, Faculty of FisheriesÇukurova University Adana Turkey

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12718

Reference52 articles.

1. Microemulsions are membrane-active, antimicrobial, self-preserving systems

2. Antioxidant Activity of Essential Oils

3. Bestmmung des fluchhtigen basensticktoofs;Antonocopoulus N.;Fische Und Fischerzeugnisse,1973

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