J Mass Spectrom

Egg product freshness evaluation: a metabolomic approach.

Posted by on Lug 9, 2018 in J Mass Spectrom

Related Articles Egg product freshness evaluation: a metabolomic approach. J Mass Spectrom. 2018 Jun 27;: Authors: Cavanna D, Catellani D, Dall'Asta C, Suman M Abstract Egg products freshness is a crucial issue for the production of safe and high quality commodities. Up to now this parameter is assessed with the quantification of few compounds but the possibility to evaluate more molecules simultaneously could help to provide robust results. In this study, 31 compounds responsible of freshness and not freshness of egg products were selected...

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