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