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Influence of curcumin-loaded nanoemulsion fabricated through emulsion phase inversion on the shelf life of Oncorhynchus mykiss stored at 4°C |
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| Authors: | Leila Khoshbouy Lahidjani Hamed Ahari Anousheh Sharifan |
| Affiliation: | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran |
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