Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods

Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion...

Descripción completa

Detalles Bibliográficos
Autores principales: Magnaghi, Lisa Rita, Capone, Federica, Zanoni, Camilla, Alberti, Giancarla, Quadrelli, Paolo, Biesuz, Raffaela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278839/
https://www.ncbi.nlm.nih.gov/pubmed/32466268
http://dx.doi.org/10.3390/foods9050684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278839/
https://www.ncbi.nlm.nih.gov/pubmed/32466268
http://dx.doi.org/10.3390/foods9050684

Ejemplares similares