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Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets.

dc.contributor.authorŞengör, Gülgün Fatma
dc.contributor.authorUçar, Yılmaz
dc.contributor.authorKöse, Şenol
dc.contributor.authorAkınay, Yüksel
dc.contributor.authorDurmuş, Mustafa
dc.contributor.authorCeylan, Zafer
dc.contributor.authorMeral, Raciye
dc.date.accessioned2021-03-02T17:44:23Z
dc.date.available2021-03-02T17:44:23Z
dc.identifier.citationCeylan Z., Meral R., Köse Ş., Şengör G. F. , Akınay Y., Durmuş M., Uçar Y., "Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets.", LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.134, ss.20-25, 2020
dc.identifier.issn0023-6438
dc.identifier.othervv_1032021
dc.identifier.otherav_6528e26f-2356-4669-a2ab-75db22272b80
dc.identifier.urihttp://hdl.handle.net/20.500.12627/4417
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643820309543
dc.identifier.urihttps://doi.org/10.1016/j.iwt.2020.109965
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleCharacterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets.
dc.typeMakale
dc.relation.journalLWT-FOOD SCIENCE AND TECHNOLOGY
dc.contributor.departmentVan Yüzüncü Yıl Üniversitesi , Su Ürünleri Fakültesi , Su Ürünleri Avlama Ve İşleme Teknolojisi Bölümü
dc.identifier.volume134
dc.identifier.startpage20
dc.identifier.endpage25
dc.contributor.firstauthorID2260861


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