Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C
Crossref DOI link: https://doi.org/10.1007/s13197-019-04213-7
Published Online: 2019-12-16
Published Print: 2020-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ceylan, Zafer http://orcid.org/0000-0002-6527-4382
Meral, Raciye
Kose, Yagmur Erim
Cavidoglu, Isa
Text and Data Mining valid from 2019-12-16
Version of Record valid from 2019-12-16
Article History
Revised: 5 September 2019
Accepted: 11 December 2019
First Online: 16 December 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.