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Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation.

Sci Rep · 2025 · PMC12436634 · PMID 40954220

Europe PMCDOI
1
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a decreasing trendP < 0.05actually significant
The control and DSEO -3 groups showed a decreasing trend, with peaks on days 1, 6, and 9 for the control and day 9 for the DSEO -3 group ( P < 0.05).

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