Recent advances in meat freshness "magnifier": fluorescence sensing.

已完结 10 由 ho1ime 发布于 2026/4/27 20:09:58

DOI:10.1080/10408398.2023.2241553
作者：Jinsong Zhao,?Yongsheng Ni,?Lijun Tan,?Wendi Zhang,?Hui Zhou,?Baocai Xu
文献类型：期刊论文
补充材料：只需要正文

Taylor & Francis

Abstract：To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierDevelopment of biosafe MOF-based highly sensitive carboxymethyl cellulose interpenetrating gelatin network smart freshness aerogel tags for real-time graded shrimp freshness monitoring