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Journal of Aquatic Food Product Technology Volume 30, 2021 - Issue 9
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Articles

Microencapsulated Lemongrass (Cymbopogon flexuosus) Essential Oil Supplementation on Quality and Stability of Silver Catfish Fillets during Frozen Storage

Cristine Rampelottoa Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0003-3514-3645View further author information
ORCID Icon,
Caroline S. Speronia Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-5263-2099View further author information
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Lisiane Contea Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilView further author information
,
Dirleise Pianessob Department of Animal Science, Federal University of Santa Maria, Santa Maria, BrazilView further author information
,
Isadora S. Machadoa Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilView further author information
,
Renata F. Rodriguesa Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilView further author information
,
Natália M. Minuzzia Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilView further author information
,
Taida J. Adorianb Department of Animal Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-8217-0067View further author information
ORCID Icon,
Bruna Kleina Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-9986-3118View further author information
ORCID Icon,
Roger Wagnera Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-6176-7913View further author information
ORCID Icon,
Bernardo Baldisserottoc Department of Physiology and Pharmacology, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-8770-0100View further author information
ORCID Icon,
Leila P. da Silvab Department of Animal Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-1721-094XView further author information
ORCID Icon,
Berta M. Heinzmannd Department of Industrial Pharmacy, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0002-6509-949XView further author information
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Cristiano R. de Menezesa Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilORCID Iconhttps://orcid.org/0000-0003-4523-8875View further author information
ORCID Icon &
Tatiana Emanuellia Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-0168-3416View further author information
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Pages 1124-1141 | Published online: 13 Sep 2021

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Ramazan Şevik, Ayşe Janseli Denizkara, Gökhan Akarca, Azize Atik & İ̇lker Atik. (2022) Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils. Journal of Aquatic Food Product Technology 31:9, pages 977-988.
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Articles from other publishers (1)

Rejane Sigaran de Aguiar, Alexandra Pretto, Jéssica Verus Villanova, Kimberly Costa Dias, Ana Betine Beutinger Bender, Ana Carolina Kohlrausch Klinger, Leila Picolli da Silva & Fernanda Rodrigues Goulart Ferrigolo. (2022) Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger. Journal of Food Processing and Preservation 46:11.
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