Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

Contamination of microorganisms causes a rapid deterioration in the quality of fresh sturgeon meat, which results in the shortening of the shelf-life and increase in the health risk. In this paper, two preservation treatments based on microbial control were considered. During the chilling storage (0...

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Detalles Bibliográficos
Autores principales: Hou, Wenfu, Han, Qianhui, Gong, Heng, Liu, Wen, Wang, Hongxun, Zhou, Min, Min, Ting, Pan, Siyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9075984/
https://www.ncbi.nlm.nih.gov/pubmed/35540663
http://dx.doi.org/10.1039/c9ra06287d

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9075984/
https://www.ncbi.nlm.nih.gov/pubmed/35540663
http://dx.doi.org/10.1039/c9ra06287d

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