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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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Detalles Bibliográficos
Autores principales:	Ghidini, Sergio, Chiesa, Luca Maria, Panseri, Sara, Varrà, Maria Olga, Ianieri, Adriana, Pessina, Davide, Zanardi, Emanuela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074186/ https://www.ncbi.nlm.nih.gov/pubmed/33919551 http://dx.doi.org/10.3390/foods10040885

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