Edible Luminescent Probes as Sensors of Food Quality:Identification and Selection
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DOI: 10.1016/j.bpj.2016.11.2434
Abstract: Foods contain a plethora of aromatic molecules—natural colors, synthetic dyes, flavors, vitamins, antioxidants—that are luminescent, exhibiting prompt fluorescence or delayed phosphorescence. Although food autofluorescence has been used to assess food composition (e.g., quantification of vitamins),… read more here.
Keywords: quality; probes sensors; luminescent probes; food quality ... See more keywords