Enzymes as a Tool in Food Analysis and Foodborne Pathogen Detection
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-1288-7_11
Reference142 articles.
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2. Acheson, D., & Allos, B. M. (2001). Campylobacter jejuni infections: Update on emerging issues and trends. Clinical Infectious Diseases, 32(8), 1201–1206. https://doi.org/10.1086/319760
3. Akyilmaz, E., Yorganci, E., & Asav, E. (2010). Do copper ions activate tyrosinase enzyme? A biosensor model for the solution. Bioelectrochemistry, 78(2), 155–160. https://doi.org/10.1016/j.bioelechem.2009.09.007
4. Ali, M., et al. (2011). Nanobiosensor for detection and quantification of DNA sequences in degraded mixed meats. Journal of Nanomaterials, 2011. https://doi.org/10.1155/2011/781098
5. Alkasir, R. S. J., et al. (2010). Enzyme functionalized nanoparticles for electrochemical biosensors: A comparative study with applications for the detection of bisphenol A. Biosensors and Bioelectronics, 26(1), 43–49. https://doi.org/10.1016/j.bios.2010.05.001
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