Work

Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge

Year: 2022

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2022.2096563

Authors: Semra Çiçek, Fatih Özoğul

Institutions: Atatürk University, Cukurova University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4283827378

FWCI: 0.81

Cites: 119

Cited by: 29

Related to: 10