Investigating the effects of basil (Ocimum basilicum L.)c mucilage and cellulose nanofiber-based edible films with post-probiotics on fish fillet shelf life
Fish is highly valued for its nutritional benefits, and health experts recommend consuming it at least twice a week. Among various types, salmon offers a cost-effective option; however, its perishable nature—even when refrigerated—creates conditions conducive to microbial growth, making the preserva...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000149 |
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