:

Silan Bhandari1, Sachinthani A Devage1, Rishav Kumar2

  • 1Department of Chemistry, Oklahoma State University, Stillwater, OK, 74078, USA. gopan.krishnan@okstate.edu.

The Analyst
|July 2, 2025
PubMed
概括

肉类腐烂的电化学监测显示,在9天的时间里,肌球蛋白氧化发生了显著的变化. 这些发现提升了用于评估肉质和检测变色的电化学工具.