Freshness assessment of turbot ( Scophthalmus maximus ) by Quality Index Method (QIM), biochemical, and proteomic methods

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Title
Freshness assessment of turbot ( Scophthalmus maximus ) by Quality Index Method (QIM), biochemical, and proteomic methods
Authors
Keywords
Turbot (, Scophthalmus maximus, ), Freshness evaluation, Quality index method (QIM), Proteomic method
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 78, Issue -, Pages 172-180
Publisher
Elsevier BV
Online
2016-12-20
DOI
10.1016/j.lwt.2016.12.037

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