Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
Keywords: نگهداری مواد غذایی; Poly(ε-caprolactone); Stinging nettle extract; Electrospinning; Bioactive coatings; Food preservation; Glycerol (PubChem CID; 753); Poly(ε-caprolactone) (PubChem CID; 10401); Chloroform (PubChem CID; 6212); Methanol (PubChem CID; 887); Boric acid (PubCh