Figure 7.
Evaluation of the freshness of mackerel stored at 25 °C (a), 4 °C (b), and −18 °C (c) by the proposed biosensor and changes of TVB-N content of mackerel stored at different temperatures (d).
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.