Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils
In this study, characterization and antioxidant capacity of anchovy by-product protein (ABP) films with 0.5, 1.0 and 1.5% rosemary (REO) and laurel essential oils (LEO) were investigated. The films with REO and LEO showed higher elongation at break and water vapor permeability (WVP), but lower elast...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2020-12-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/53431/676983 |