Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases-TMA during fish storage
Author:
Affiliation:
1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
2. College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang People's Republic of China
Funder
National Key Research and Development Program of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12952/fullpdf
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3. Effects of high-pressure treatments on the redox state of porcine myoglobin and color stability of pork during cold storage;Chun;Food and Bioprocess Technology,2013
4. Study on evaluating of fish freshness by gc-ms combined with pattern recognition;Dai;Journal of Food Safety & Quality,2012
5. Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: Use of a new ratio for the freshness monitoring of cod fillets;Dehaut;Journal of the Science of Food & Agriculture,2015
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