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Effect of Food Matrix and pH on the Volatilization of Bases..:
Noseda, Bert
;
Dewulf, Jo
;
Goethals, Joke
...
Journal of Agricultural and Food Chemistry. 58 (2010) 22 - p. 11864-11869 , 2010
Link:
https://doi.org/10.1021/jf1025218
RT Journal T1 <Title>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</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf1025218&Exemplar=1&LAN=DE A1 Noseda, Bert A1 Dewulf, Jo A1 Goethals, Joke A1 Ragaert, Peter A1 Van Bree, Ilse A1 Pauwels, Danny A1 Van Langenhove, Herman A1 Devlieghere, Frank PB American Chemical Society (ACS) YR 2010 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 58 IS 22 SP 11864 OP 11869 LK http://dx.doi.org/https://doi.org/10.1021/jf1025218 DO https://doi.org/10.1021/jf1025218 SF ELIB - SuUB Bremen
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