Keyphrases
Sachet
100%
Cyclodextrin
100%
Inclusion Complex
100%
Shrimp Freshness
100%
Oil Inclusion
100%
Lemongrass Oil
100%
Shrimp
83%
Active Compounds
66%
Total Volatile Basic Nitrogen (TVB-N)
50%
Room Temperature
33%
Bacterial Growth
33%
Bacterial Activity
33%
Co-precipitation Method
16%
Shrimp Litopenaeus Vannamei
16%
Staphylococcus Aureus
16%
Antimicrobial Activity
16%
Escherichia Coli
16%
Freshness
16%
Shelf Life
16%
Headspace
16%
Technological Approaches
16%
Spoilage
16%
Nitrogen Levels
16%
Food Freshness
16%
Release Study
16%
Nonwoven Fabric
16%
Sustainable Release
16%
Spoilage Indicators
16%
Shrimp Packaging
16%
Agricultural and Biological Sciences
Shrimp
100%
Freshness
100%
Cymbopogon
100%
Cyclodextrin
100%
Microbial Activity
25%
Spoilage
25%
Staphylococcus Aureus
12%
Escherichia coli
12%
Shelf Life
12%
Litopenaeus vannamei
12%
Nonwoven Fabric
12%
Immunology and Microbiology
Shrimp
100%
Cymbopogon
100%
Cymbopogon citratus
100%
Bacterial Growth
25%
Microbial Activity
25%
Room Temperature
25%
Litopenaeus vannamei
12%
Staphylococcus Aureus
12%
Surface Property
12%
Escherichia coli
12%
Antimicrobial Activity
12%
Food Science
Staphylococcus aureus
100%
Escherichia coli
100%