Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet
Seyyedeh Zeynab Mosavinia, Seyed Mohammad Mousavi, Ainaz Khodanazary, Seyed Mehdi Hosseini
Topics & Concepts
LatesSea bassFood scienceChemistryChitosanOleic acidFillet (mechanics)Essential oilBacterial growthNisinAntimicrobialFisheryBiologyBiochemistryMaterials scienceBacteriaOrganic chemistryGeneticsFish <Actinopterygii>Composite materialNanocomposite Films for Food PackagingMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides