The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C
The effect of nanoemulsions prepared from commercial oils on the fatty acid profiles of cold-stored sea bass fillets was investigated. The sea bass fillets were treated with nanoemulsions prepared from sunflower, canola, corn, olive, soybean, and hazelnut oils (14% of the total emulsion). Results of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2018-09-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/36409/393932 |