Crossmark

Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C

Crossref DOI link: https://doi.org/10.1007/s13197-025-06352-6

Published Online: 2025-06-16

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Corapci, Bengunur https://orcid.org/0000-0002-1005-5406
Kocatepe, Demet https://orcid.org/0000-0002-9234-1907
Altan, Can Okan https://orcid.org/0000-0001-8815-3172
Ceylan, Zafer

Kostekli, Bayram https://orcid.org/0000-0003-4279-6257
Turan, Hulya https://orcid.org/0000-0002-2944-1032
Funding

Funding for this research was provided by:

Sinop University
License Information

Text and Data Mining valid from 2025-06-16

Version of Record valid from 2025-06-16
More Information

Article History

Revised: 19 February 2025

Accepted: 22 April 2025

First Online: 16 June 2025

Declarations

:

: The study does not require ethics committee permission or any special permission.

: Not applicable.

: Not applicable.

: The authors have declared that they have no conflict of interest.

Document is current

Any future updates will be listed below