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Mass Spectrometric Quantification of Volatile Compounds Rel..:

Hanne Dalsvåg (11689555) ; Janna Cropotova (11689558) ; Anet Režek Jambrak (11689561)...
https://figshare.com/articles/journal_contribution/Mass_Spectrometric_Quantification_of_Volatile_Compounds_Released_by_Fresh_Atlantic_Salmon_Stored_at_4_C_under_Modified_Atmosphere_Packaging_and_Vacuum_Packaging_for_up_to_16_Days/17001121. , 2021

Link: https://doi.org/10.1021/acsfoodscitech.1c00259.s001

RT Journal
T1 <Title>Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonian:oai:figshare.com:article_17001121&Exemplar=1&LAN=DE
				
A1 Hanne Dalsvåg (11689555)
A1 Janna Cropotova (11689558)
A1 Anet Režek Jambrak (11689561)
A1 Tibor Janči (11689564)
A1 Patrik Španěl (1460899)
A1 Kseniya Dryahina (11160327)
A1 David Smith (37222)
A1 Turid Rustad (2745304)
YR 2021
K1 Biochemistry
K1 Cell Biology
K1 Ecology
K1 Sociology
K1 Inorganic Chemistry
K1 Environmental Sciences not elsewhere classified
K1 Biological Sciences not elsewhere classified
K1 Chemical Sciences not elsewhere classified
K1 salmo salar </
K1 4 ° c
K1 use natural oregano
K1 modified atmosphere packaging
K1 mass spectrometric quantification
K1 atlantic salmon (<
K1 3 fatty acids
K1 storage time could
K1 dill antioxidant extracts
K1 delay lipid oxidation
K1 analyzed using gc
K1 2 </ sub
K1 volatile compounds released
K1 lipid oxidation
K1 volatile compounds
K1 vacuum packaging
K1 salmon samples
K1 carboxylic acids
K1 sulfur compounds
K1 vacuum packed
K1 treated samples
K1 several aldehydes
K1 protein solubility
K1 peroxide value
K1 natural antioxidants
K1 ms quantification
K1 monitor freshness
K1 microbial growth
K1 measured concentration
K1 including alcohols
K1 highly susceptible
K1 essential nutrients
K1 drip loss
K1 chilled conditions
K1 bioactive proteins
K1 33 vocs
K1 16 days
JF https://figshare.com/articles/journal_contribution/Mass_Spectrometric_Quantification_of_Volatile_Compounds_Released_by_Fresh_Atlantic_Salmon_Stored_at_4_C_under_Modified_Atmosphere_Packaging_and_Vacuum_Packaging_for_up_to_16_Days/17001121
LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.1c00259.s001
DO https://doi.org/10.1021/acsfoodscitech.1c00259.s001
SF ELIB - SuUB Bremen

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