Nanoencapsulated clove oil applied as an anesthetic at slaughtering decreases stress, extends the freshness, and lengthens shelf life of cultured fish
- López-Cánovas, A.E.
- Cabas, I.
- Chaves-Pozo, E.
- Ros-Chumillas, M.
- Navarro-Segura, L.
- López-Gómez, A.
- Fernandes, J.M.O.
- Galindo-Villegas, J.
- García-Ayala, A.
Revista:
Foods
ISSN: 2304-8158
Any de publicació: 2020
Volum: 9
Número: 12
Tipus: Article
