https://www.selleckchem.com/pr....oducts/cytosporone-b
5 but also shows a much better operational stability for 100 h at 600 °C compared with those reported in the literature.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 process of meat spoilage, can be used to monitor meat spoilage. Here, a new ratiometric cataluminescence (CTL) sensor based on energy transfer was developed to identify amine vapors and monitor meat freshness. Aft
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