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2019 | 1 |
2021 | 1 |
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Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna.
J Food Sci. 2021 Jun;86(6):2398-2409. doi: 10.1111/1750-3841.15737. Epub 2021 Apr 29.
J Food Sci. 2021.
PMID: 33928640
Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ.
Bai J, et al.
J Food Sci. 2019 Mar;84(3):481-489. doi: 10.1111/1750-3841.14478. Epub 2019 Feb 18.
J Food Sci. 2019.
PMID: 30775780
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