Nanoencapsulated clove oil applied as an anaesthetic at slaughtering decreases stress, extends the freshness, and lengthens shelf life of cultured fish

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Authors: Amanda Esperanza López-Cánovas, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas, Alfonsa García-Ayala

Journal title: Foods

Journal number: 9

Journal publisher: MDPI

Published year: 2020

Published pages: 1750

DOI identifier: 10.3390/foods9121750

ISSN: 2304-8158