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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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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | 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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