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ATP degradation products as freshness indicator of flatfish during storage
In this study, the ATP degradation products and microbial growth during storage of flatfish were measured for assessing its freshness. LOD and LOQ of the ATP degradation products including ADP, AMP, IMP, HxR and Hx were 0.01–0.11 and 0.02–0.37 μg/g respectively, and the recovery ranged from 35.8 to...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6859147/ https://ncbi.nlm.nih.gov/pubmed/31807363 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00615-7 |
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