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Effect of polyethylene terephthalate incorporated with titanium dioxide and zinc oxide nanoparticles on shelf-life extension of mayonnaise sauce |
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| Authors: | Naser Kohannia Faranak Beigmohammadi Abdollah Ramzani Ghara Kooshan Nayebzadeh |
| Affiliation: | 1. Department of Food Science and Technology, Agriculture College, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
Contribution: Conceptualization, Formal analysis, ?Investigation, Writing - original draft;2. Department of Food Science and Technology, Agriculture College, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran;3. Department of Biology, Faculty of Science, University of Jiroft, Jiroft, Iran Contribution: ?Investigation, Methodology;4. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran |
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