Alginate-Based Emulsion with Oregano Essential Oil for the Preservation of Frozen–Thawed Ready-to-Cook Hake Fillets as a Model System.
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| Title: | Alginate-Based Emulsion with Oregano Essential Oil for the Preservation of Frozen–Thawed Ready-to-Cook Hake Fillets as a Model System. |
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| Authors: | Rosati, Sebastiano1,2 (AUTHOR), Cofelice, Martina1,2 (AUTHOR) nicolaia@unimol.it, Iaffaldano, Nicolaia1 (AUTHOR), Lopez, Francesco1,2 (AUTHOR), Cinelli, Giuseppe1 (AUTHOR), Mazzeo, Alessandra1 (AUTHOR), Antenucci, Emanuele1 (AUTHOR), Maiuro, Lucia1 (AUTHOR) martina.cofelice@unimol.it, Sorrentino, Elena1 (AUTHOR) |
| Source: | Microbiology Research. Feb2026, Vol. 17 Issue 2, p41. 17p. |
| Database: | Academic Search Ultimate |
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