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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 Date: December 28, 2020
Journal Name: Journal of Food Processing and Preservation