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Journal: Foods, 2020
Volume: 9
Number: 1750
Article:
Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish
Authors:
by
Amanda Esperanza LĂłpez-Cánovas, Isabel Cabas, Elena Chaves-Pozo, MarĂa Ros-Chumillas, Laura Navarro-Segura, Antonio LĂłpez-GĂłmez, Jorge M. O. Fernandes, Jorge Galindo-Villegas and Alfonsa GarcĂa-Ayala
Link:
https://www.mdpi.com/2304-8158/9/12/1750
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