Development of a Dye-Based Device to Assess Poultry Meat Spoilage. Part I: Building and Testing the Sensitive Array
Author:
Affiliation:
1. Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
2. Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
Funder
Regione Lombardia
Ministero dell?Istruzione, dell?Universit? e della Ricerca
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03768
Reference21 articles.
1. Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria
2. A novel colorimetric sensor array for monitoring fresh pork sausages spoilage
3. Colorimetric sensor arrays based on chemo-responsive dyes for food odor visualization
4. Advances in meat spoilage detection: A short focus on rapid methods and technologies
5. The Optoelectronic Nose: Colorimetric and Fluorometric Sensor Arrays
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