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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| 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 |