Monitoring the Effects of Storage in Caviar from Farmed Acipenser transmontanus Using Chemical, SEM, and NMR Methods

Autor: Gussoni M. 1, Greco F. 2, Vezzoli A 3, Paleari M.A. 4, Moretti V.M. 4, Beretta G. 4, Caprino F .4, Lanza B. 5, Zetta L. 2

Publikováno v: Journal of agricultural and food chemistry 54 (2006): 6725–6732.
info:cnr-pdr/source/autori:Gussoni M. 1, Greco F. 2, Vezzoli A 3, Paleari M.A. 4, Moretti V.M. 4, Beretta G. 4, Caprino F .4, Lanza B. 5, Zetta L. 2/titolo:Monitoring the Effects of Storage in Caviar from Farmed Acipenser transmontanus Using Chemical, SEM, and NMR Methods/doi:/rivista:Journal of agricultural and food chemistry/anno:2006/pagina_da:6725/pagina_a:6732/intervallo_pagine:6725–6732/volume:54

The effects of storage at 4 degrees C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM, chemical methods, and NMR and MRI techniques. Particular attention has been focused

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::bc699ab8724dcf6538d22abf40afd32e
https://publications.cnr.it/doc/168531