A novel colorimetric sensor array for real-time and on-site monitoring of meat freshness
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00216-022-04176-3.pdf
Reference44 articles.
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3. Gui M, Liu L, Wu R, Hu J, Wang S, Li P. Detection of New Quorum Sensing N-Acyl Homoserine Lactones From Aeromonas veronii. Front Microbiol. 2018;9:1712. https://doi.org/10.3389/fmicb.2018.01712.
4. Wang W, Feng X, Zhang D, Li B, Sun B, Tian H, et al. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. Meat Sci. 2018;140:14–25. https://doi.org/10.1016/j.meatsci.2018.02.016.
5. Petricevic S, Marusic Radovcic N, Lukic K, Listes E, Medic H. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis. Meat Sci. 2018;137:217–427. https://doi.org/10.1016/j.meatsci.2017.12.001.
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