Ratiometric Cataluminescence Sensor of Amine Vapors for Discriminating Meat Spoilage.
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DOI: 10.1021/acs.analchem.1c00034
Abstract: The freshness of meat has always been the focus of attention from consumers and suppliers for health and economic reasons. Usually, amine vapors, as one of the main components of the gas produced in the… read more here.
Keywords: meat spoilage; amine vapors; ratiometric cataluminescence; meat ... See more keywords