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The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets |
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| Authors: | Yesim Ozogul Mustafa Durmus Yilmaz Uçar Ali Rıza Köşker Fatih Ozogul |
| Affiliation: | Department of Seafood Processing Technology, Cukurova University, Balcali, Adana, Turkey |
| Abstract: | |
| Keywords: | nanoemulsion vacuum packing fatty acids eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) |