Investigating the Preservative Effect of Edible Coating Based on Chitosan-Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage.

Nakhaei M, Baghaei H, Nahidi F, Pezeshki P, Abedinia A

DOI: 10.1002/fsn3.72302
Published: 2026 Sep
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72302,
  title = {Investigating the Preservative Effect of Edible Coating Based on Chitosan-Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage.},
  author = {Nakhaei M and Baghaei H and Nahidi F and Pezeshki P and Abedinia A},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72302},
  url = {https://doi.org/10.1002/fsn3.72302}
}

RIS

TY  - JOUR
TI  - Investigating the Preservative Effect of Edible Coating Based on Chitosan-Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage.
AU  - Nakhaei M
AU  - Baghaei H
AU  - Nahidi F
AU  - Pezeshki P
AU  - Abedinia A
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72302
UR  - https://doi.org/10.1002/fsn3.72302
ER  -

APA

M, N., H, B., F, N., P, P., & A, A. (2026). Investigating the Preservative Effect of Edible Coating Based on Chitosan-Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage.. Food science & nutrition. https://doi.org/10.1002/fsn3.72302

Source records

pubmed · retrieved 2026-09-26T01:10:47.559Z