Differentiation between fresh and frozen–thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

Pierrette Ethuin, Sylvain Marlard, Mylène Delosière, Christine Carapito, François Delalande, Alain Van Dorsselaer, Alexandre Dehaut, Valérie Lencel, Guillaume Duflos, Thierry Grard

Food Chemistry · 2014 · 23 citations · 37 references

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