Anthocyanin Colorimetric Strip for Volatile Amine Determination

Food freshness is one of the main concerns of consumers. Food spoilage is mainly caused by contamination and microbial growth in which the latter produces volatile amines in the process. Several methods have been used to determine volatile amines to indicate food freshness, and indicator films are d...

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Detalles Bibliográficos
Autores principales: Agunos, Ricarl Irish F., Mendoza, Danilet Vi M., Rivera, Michael Angelo S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7320287/
https://www.ncbi.nlm.nih.gov/pubmed/32656261
http://dx.doi.org/10.1155/2020/1672851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7320287/
https://www.ncbi.nlm.nih.gov/pubmed/32656261
http://dx.doi.org/10.1155/2020/1672851

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