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Egg product freshness evaluation: A metabolomic approach
Egg products' freshness is a crucial issue for the production of safe and high‐quality commodities. Up to now, this parameter is assessed with the quantification of few compounds, but the possibility to evaluate more molecules simultaneously could help to provide robust results. In this study,...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6767415/ https://www.ncbi.nlm.nih.gov/pubmed/29952040 http://dx.doi.org/10.1002/jms.4256 |