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Journal: Foods, 2020
Volume: 9
Number: 1750
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 López-Cánovas, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas and Alfonsa García-Ayala
Link: https://www.mdpi.com/2304-8158/9/12/1750

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