| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543518 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Pigments from plant materials causes interferences during TBA-RS assessment of meat products. ⺠TBA distilation methods are suitable for avoiding interferences caused by fruit pigments. ⺠Interferences caused by browning reactions are avoided using TBA-MDA incubation at room temperature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rui Ganhão, Mario Estévez, David Morcuende,