Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish
| Autor: | Azizi, Mozhgan, Jahanbin, Kambiz, Shariatifar, Nabi |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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