Skip to content
+982144869579 (2113)
[email protected]
Linkedin-in
Facebook-f
Instagram
Home
About Us
Services
Nanopackaging
Nanoemulsion
Nanotechnology Laboratory
Blog
Contact Us
Home
About Us
Services
Nanopackaging
Nanoemulsion
Nanotechnology Laboratory
Blog
Contact Us
×
Home
About Us
Services
Nanopackaging
Nanoemulsion
Nanotechnology Laboratory
Blog
Contact Us
Home
About Us
Services
Nanopackaging
Nanoemulsion
Nanotechnology Laboratory
Blog
Contact Us
×
Keywords: Crocus sativus L
Nano-emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.)
Mahnoush Aboutorab,
Hamed Ahari
,
Sara Allahyaribeik
, Shima Yousefi, Abbasali Motalebi
Publication Year: 2020
Journal Name: Journal of Food Processing and Preservation