Evaluating the stability and controlling the oxidation rate of Rainbow trout fish oil (Oncorhynchus mykiss) in nanocapsules containing clove essential oil (Syzygium aromaticum)
The aims of this study were to evaluate the effects of three independent variables including the percentage of total biopolymer (6, 8 and 10%), fish oil content (2 and 3%) and concentration of clove oil (0, 2000 and 3000 ppm) on two dependent oxidative variables including the peroxide value (PV) and...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2018-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_115688_en.html |