Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine.

Garg, Diksha; Singh, Minni; Verma, Neelam

Garg, Diksha; Singh, Minni; Verma, Neelam.

Afiliação

Garg D; Biosensor Technology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India. Electronic address: dikshagarg_rs19@pbi.ac.in.
Singh M; Nanobiotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India. Electronic address: minnisingh@pbi.ac.in.
Verma N; Biosensor Technology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India. Electronic address: verma.neelam2@gamil.com.
Monika; Department of Biotechnology, Mata Gujri College, Fatehgarh 140407, Punjab, India. Electronic address: monika187@rediffmail.com.

Food Chem ; 375: 131839, 2022 May 01.

Article em En | MEDLINE | ID: mdl-34968951

Assuntos

Técnicas Biossensoriais; Hipoxantina; Carne/análise; Xantina Oxidase

Palavras-chave

Biosensors; Clinical diagnosis; Hypoxanthine; Meat freshness; Xanthine oxidase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Técnicas Biossensoriais Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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