Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.

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第一作者： Mustafa,Durmus

第一单位： Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.

作者： Mustafa,Durmus ^[1] ; Yilmaz,Ucar ^[1] ; Ali Riza,Kosker ^[2] ; Yesim,Ozogul ^[1] ; Gulsun,Ozyurt ^[1] ; Zafer,Ceylan ^[1]

作者单位： Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey. ^[1] Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey. ^[2] Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van Yüzüncü Yıl University, Van, Turkey. ^[3]

关键词 Fish oil Lipid oxidation Microencapsulation Sage essential oil

DOI 10.1007/s13197-022-05629-4

PMID 36712223

发布时间 2024-02-02

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