Evaluation of whey protein coating containing nanoliposome dill (<i>Anethum graveolens</i> L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish.

Food Chem X · 2024 · PMC10818196 · PMID 38282826

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an increasing trendno p-value reported

The value of TBARS during the experiment showed an increasing trend, in all treatments (especially control samples).

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