NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT
NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure the concentration of inosine, hypoxanthine and inosine-5’-monophosphate generated during the fish stora...
Published in: | Food systems |
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Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | Russian |
Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019
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Subjects: | |
Online Access: | https://doi.org/10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc |