Assessment of the quality attributes of cod caviar paste by means of front-face fluorescence spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 9, 2010, Pages 5276-5285

  Airado Rodríguez, Diego ^a,b   Skaret, Josefine ^a   Wold, Jens Petter ^a  

^a NOFIMA   (Norway)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Caviar; DHS GC MS; Front face fluorescence; Photooxidation; Protoporphyrin IX; Sensory analysis; TBARS

Indexed keywords

THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CALIBRATION; FISH; METHODOLOGY; SEA FOOD; SPECTROFLUOROMETRY; STANDARD;

ANIMALS; CALIBRATION; FISH PRODUCTS; FISHES; SPECTROMETRY, FLUORESCENCE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 77952194182     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100342u     Document Type: Article

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