Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

Author:

CEYLAN Zafer,BUDAMA KİLİNC Yasemin,YILMAZ Azime,ÜNAL Kübra,ÖZDENİR Burak

Publisher

Journal of the Turkish Chemical Society, Section A: Chemistry

Subject

General Chemistry

Reference43 articles.

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2. 2. Altan CO, Turan H. Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793). Journal of Food Protection. 2016 Dec 1;79(12):2136–42.

3. 3. Das P, Ganguly S. Chilling and freezing techniques for fish presrvvation and maintenance of quality parameters: A Review. Ind J Sci Res and Tech. 2014;2(6):3–5.

4. 4. Khanipour A, Mirzakhani N. Effect of different packaging methods on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 0-2ºC. Iranian Journal of Fisheries Science. 2013;12(3):620–8.

5. 5. Ceylan Z, Sengor GFU, Yilmaz MT. A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties: Coating with electrospun nanofiber…. Journal of Food Science. 2017 May;82(5):1163–70.

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