| 摘要 |
A method of evaluating freshness of a fish product by cutting a small quantity of sample from the fish product, adding an effective amount of a staining reagent containing at least one of a cell-permeant dye and a cell-impermeant fluorescent dye onto the sample, incubating the sample for a predetermined duration, and determining the freshness of the fish product based on the fluorescence emitted from the sample. |
