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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.foodchem.2009.09.086 2023-05-15T15:29:27+02:00 Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses Yagiz, Yavuz Kristinsson, Hordur G. Balaban, Murat O. Welt, Bruce A. Raghavan, Sivakumar Marshall, Maurice R. 2010 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 120, issue 1, page 121-127 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2010 crelsevierbv https://doi.org/10.1016/j.foodchem.2009.09.086 2022-11-30T05:50:41Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food Chemistry 120 1 121 127
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Yagiz, Yavuz
Kristinsson, Hordur G.
Balaban, Murat O.
Welt, Bruce A.
Raghavan, Sivakumar
Marshall, Maurice R.
Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Yagiz, Yavuz
Kristinsson, Hordur G.
Balaban, Murat O.
Welt, Bruce A.
Raghavan, Sivakumar
Marshall, Maurice R.
author_facet Yagiz, Yavuz
Kristinsson, Hordur G.
Balaban, Murat O.
Welt, Bruce A.
Raghavan, Sivakumar
Marshall, Maurice R.
author_sort Yagiz, Yavuz
title Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
title_short Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
title_full Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
title_fullStr Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
title_full_unstemmed Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses
title_sort correlation between astaxanthin amount and a* value in fresh atlantic salmon (salmo salar) muscle during different irradiation doses
publisher Elsevier BV
publishDate 2010
url 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
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 120, issue 1, page 121-127
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2009.09.086
container_title Food Chemistry
container_volume 120
container_issue 1
container_start_page 121
op_container_end_page 127
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