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Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.

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第一作者： Amanda Esperanza,López-Cánovas

第一单位： Department of Cell Biology and Histology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.

作者： Amanda Esperanza,López-Cánovas ^[1] ; Isabel,Cabas ^[1] ; Elena,Chaves-Pozo ^[2] ; María,Ros-Chumillas ^[3] ; Laura,Navarro-Segura ^[3] ; Antonio,López-Gómez ^[3] ; Jorge M O,Fernandes ^[4] ; Jorge,Galindo-Villegas ^[4] ; Alfonsa,García-Ayala ^[1]

作者单位： Department of Cell Biology and Histology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain. ^[1] Centro Oceanográfico de Murcia, Instituto Español de Oceanografía, 30860 Puerto de Mazarron, Spain. ^[2] Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.;Regional Campus of International Excellence "Campus Mare Nostrum", Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain. ^[3] Faculty of Biosciences and Aquaculture, Nord University, 8049 Bodo, Norway. ^[4]

关键词 anesthesia clove oil fish quality inclusion complex stunning method β-cyclodextrins

DOI 10.3390/foods9121750

PMID 33256099

发布时间 2020-12-26

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Foods (Basel, Switzerland)

2020年9卷12期

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Foods (Basel, Switzerland)

2020年9卷12期

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Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.

Foods (Basel, Switzerland)

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Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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