Nanoencapsulated clove oil applied as an anesthetic at slaughtering decreases stress, extends the freshness, and lengthens shelf life of cultured fish

  1. López-Cánovas, A.E.
  2. Cabas, I.
  3. Chaves-Pozo, E.
  4. Ros-Chumillas, M.
  5. Navarro-Segura, L.
  6. López-Gómez, A.
  7. Fernandes, J.M.O.
  8. Galindo-Villegas, J.
  9. García-Ayala, A.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2020

Volume: 9

Issue: 12

Type: Article

DOI: 10.3390/FOODS9121750 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus