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    Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat

    In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extr...

    Mehrab Habibi, Peiman Ariaii, Fatemeh Fazeli… in Journal of Food Measurement and Characteri… (2024)