Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets
Piyanan Chuesiang, Romanee Sanguandeekul, Ubonrat Siripatrawan
Topics & Concepts
Shelf lifePreservativeFood scienceLatesChemistryBrineBacterial growthFisheryBiologyFish <Actinopterygii>BacteriaGeneticsOrganic chemistryMeat and Animal Product QualityEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity