Effects of nano-chitosan coatings incorporating with free /nano-encapsulated Cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet

Published 2021 View Full Article

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Title
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated Cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet
Authors
Keywords
Cumin cyminum, L., Essential oil, Nanoliposome, Sardine, Nanochitosan, Antioxidant activity, Antimicrobial properties
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume -, Issue -, Pages 109047
Publisher
Elsevier BV
Online
2021-01-20
DOI
10.1016/j.ijfoodmicro.2021.109047

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