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Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.
Food Sci Nutr. 2023 Oct 30;12(1):508-525. doi: 10.1002/fsn3.3788. eCollection 2024 Jan.
Food Sci Nutr. 2023.
PMID: 38268865
Free PMC article.
Investigating the properties of PLA-nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss fillets.
Shakour N, Khoshkhoo Z, Akhondzadeh Basti A, Khanjari A, Mahasti Shotorbani P.
Shakour N, et al. Among authors: mahasti shotorbani p.
Food Sci Nutr. 2021 Jan 9;9(3):1299-1311. doi: 10.1002/fsn3.2053. eCollection 2021 Mar.
Food Sci Nutr. 2021.
PMID: 33747446
Free PMC article.
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