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日本长崎大学工程部的江头诚教授等人开发出一种能高精度测定鱼、肉等发腐时产生的腐臭气味二甲胺成份(DMA)。 以往开发的传感器,是一起测定食品发腐时与DMA同时产生的三甲胺成份,故选
Professor Nagamoto Makoto of Nagasaki University’s engineering department has developed a malodorous dimethylamine component (DMA) that can accurately measure the rot of fish and meat. Sensors developed in the past are trimethylamine components that are produced at the same time as the DMA with food and hair