Development of a rapid colorimetric strip method for determination of volatile bases in mahi‐mahi and tuna
Author:
Affiliation:
1. Food Science and Human Nutrition Department University of Florida Gainesville Florida 32611 USA
2. School of Forest Resources and Conservation University of Florida Gainesville Florida 32611 USA
Funder
Institute of Food and Agricultural Sciences
University of Florida
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15737
Reference69 articles.
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3. Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry
4. Volatile compounds of Baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry
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