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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |