In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry

Sea cucumber (Stichopus japonicus) is one of the most luxurious and nutritious seafoods in Asia. It is always processed into dried products to prevent autolysis, but its quality is easily destructed during storage. Herein, an extremely simplified workflow was established for real-time and in situ qu...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of agricultural and food chemistry 2021-12, Vol.69 (48), p.14699-14712
Hauptverfasser:	Song, Gongshuai, Zhao, Qiaoling, Dai, Kanghui, Shui, Ruofan, Liu, Miao, Chen, Xi, Guo, Shunyuan, Wang, Pingya, Wang, Danli, Gong, Jinyan, Feng, Junli, Shen, Qing
Format:	Artikel
Sprache:	eng
Schlagworte:	New Analytical Methods
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!