Integrating hypoxanthine and K value for reliable and rapid freshness assessment in marine fish
Yilin Wang, Fengyi Li, Xiudan Wang, Cuiping Ma
Topics & Concepts
HypoxanthineFish <Actinopterygii>Marine fishFisheryFood scienceValue (mathematics)ChemistryEnvironmental scienceBiologyMathematicsBiochemistryStatisticsEnzymeAquaculture Nutrition and GrowthPhysiological and biochemical adaptationsMeat and Animal Product Quality