Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

Published 2017 View Full Article

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Title
Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
Authors
Keywords
Poly(ε-caprolactone), Stinging nettle extract, Electrospinning, Bioactive coatings, Food preservation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 78, Issue -, Pages 340-351
Publisher
Elsevier BV
Online
2017-01-05
DOI
10.1016/j.lwt.2017.01.002

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