Figure 3 | Scientific Reports

Figure 3

From: Comprehensive fluorescence profiles of contamination-prone foods applied to the design of microcontact-printed in situ functional oligonucleotide sensors

Figure 3

Changes in mean fluorescence intensity of target food products. Graphical depiction paired with intensity ranges for each evaluated wavelength provided for (a) romaine lettuce, (b) spinach, (c) ground beef, (d) whole beef, (e) ground chicken, and (f) whole chicken. All values consist of at least four data points. Error bars represent standard deviation.

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