Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods

Published 2015 View Full Article

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Title
Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods
Authors
Keywords
HPLC, Marine products, Invertebrate, ATP decomposition, <em class=EmphasisTypeItalic >K</em> value, Nucleotide 5′- monophosphate
Journal
Food Analytical Methods
Volume 9, Issue 6, Pages 1606-1615
Publisher
Springer Nature
Online
2015-10-24
DOI
10.1007/s12161-015-0341-1
References
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