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A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS).
Gu, Dong-Chen; Zou, Meng-Jun; Guo, Xiao-Xi; Yu, Pan; Lin, Zhi-Wei; Hu, Tu; Wu, Ya-Fen; Liu, Yuan; Gan, Jian-Hong; Sun, Su-Qin; Wang, Xi-Chang; Xu, Chang-Hua.
Afiliación
  • Gu DC; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China.
  • Zou MJ; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Guo XX; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China.
  • Yu P; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Lin ZW; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Hu T; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Wu YF; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Liu Y; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China.
  • Gan JH; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
  • Sun SQ; Department of Chemistry, Tsinghua University, Beijing 100084, PR China.
  • Wang XC; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China. Electronic address: xcwang@shou.edu.cn.
  • Xu CH; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China. Electronic address: chxu@shou.edu.cn.
Food Chem ; 229: 458-463, 2017 Aug 15.
Article en En | MEDLINE | ID: mdl-28372201
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Espectrofotometría Infrarroja / Decapodiformes / Contaminación de Alimentos / Formaldehído Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Espectrofotometría Infrarroja / Decapodiformes / Contaminación de Alimentos / Formaldehído Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article