Publication

Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products

Journal: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN: 0021-8561

Issue: 22

Volume: 58

Pages: 11864 - 11869

BOF-keylabel:yes

IOF-keylabel:yes

BOF-publication weight:6

CSS-citation score:1

Authors:National

Authors from:Higher Education

Accessibility:Closed