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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2020

Volumen: 9

Número: 12

Type: Article

DOI: 10.3390/FOODS9121750 GOOGLE SCHOLAR lock_openAccès ouvert editor

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