Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products
Author:
Funder
RDA
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-022-09327-x.pdf
Reference137 articles.
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3. Valencia-Perez AZ, Soto-Valdez H, Ezquerra-Brauer JM et al (2015) Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, alphatocopherol, under different conditions. Food Sci Technol 35:368–374. https://doi.org/10.1590/1678-457X.6666
4. Hong H, Regenstein JM, Luo Y (2017) The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Crit Rev Food Sci Nutr 57:1787–1798. https://doi.org/10.1080/10408398.2014.1001489
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