Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization e...
Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.)
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English
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Increasing fishery product shelf‐life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano‐emulsion on shelf‐life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3...
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Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.)
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TN_cdi_crossref_primary_10_1111_jfpp_15224
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_15224
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15224
