Duan, J.; Nie, R.; Du, J.; Sun, H.; Liu, G.
Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets. Foods 2023, 12, 78.
https://doi.org/10.3390/foods12010078
AMA Style
Duan J, Nie R, Du J, Sun H, Liu G.
Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets. Foods. 2023; 12(1):78.
https://doi.org/10.3390/foods12010078
Chicago/Turabian Style
Duan, Jiaojiao, Rong Nie, Jing Du, Haoxuan Sun, and Guorong Liu.
2023. "Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets" Foods 12, no. 1: 78.
https://doi.org/10.3390/foods12010078
APA Style
Duan, J., Nie, R., Du, J., Sun, H., & Liu, G.
(2023). Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets. Foods, 12(1), 78.
https://doi.org/10.3390/foods12010078