Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05429.x/fullpdf
Reference17 articles.
1. Degradation of adenine- and hypoxanthine-nucleotide in the muscle of chill-stored trawled cod (gadus callarias)
2. Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′-monophosphate concentration
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