Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses

• Published in: Food Chemistry
• Main Authors: Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2010
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2009.09.086; https://api.elsevier.com/content/article/PII:S0308814609011650?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814609011650?httpAccept=text/plain