Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage
Author:
Affiliation:
1. Instituto del Frío (CSIC), Jose Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain, and Instituto de Estructura de la Materia (CSIC), Serrano 121, 28006 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034301e
Reference53 articles.
1. Quality control of frozen fish using rheological techniques
2. The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L.): A dimethylamine- and formaldehyde-forming species during frozen storage
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