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Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy
The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8074186/ https://ncbi.nlm.nih.gov/pubmed/33919551 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040885 |
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