Keywords: saffron

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