A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
Author:
Affiliation:
1. School of Biological Science and Food Engineering, Chuzhou University Chuzhou Anhui P. R. China
2. School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13099
Reference30 articles.
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3. Crowley K. Pacquit A. Hayes J. Lau K. T. &Diamond D.(2005). A gas‐phase colorimetric sensor for the detection of amine spoilage products in packaged fish.Proceedings of IEEE Sensors(pp.4). IEEE.https://doi.org/10.1109/icsens.2005.1597809
4. Fish freshness decay measurement with a colorimetric artificial olfactory system
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