Design a highly specific sequence for electrochemical evaluation of meat adulteration in cooked sausages-Reference-Cited by-同舟云学术

Design a highly specific sequence for electrochemical evaluation of meat adulteration in cooked sausages

Published:2020-02 Issue: Volume:150 Page:111916
ISSN:0956-5663
Container-title:Biosensors and Bioelectronics
language:en
Short-container-title:Biosensors and Bioelectronics

Author:

Mansouri Maryam,Khalilzadeh Balal,Barzegari Aboulfazl,Shoeibi Shahram,Isildak Selim,Bargahi Nasrin,Omidi Yadollah,Dastmalchi Siavoush,Rashidi Mohammad-Reza

Funder

Research Centre for Pharmaceutical Nanotechnology

Tabriz University of Medical Sciences

Food and Drug Organization

Ministry of Health and Medical Education

Tehran University

Publisher

Elsevier BV

Subject

Electrochemistry,Biomedical Engineering,General Medicine,Biophysics,Biotechnology

Reference62 articles.

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4. Nanoparticle sensor for label free detection of swine DNA in mixed biological samples;Ali;Nanotechnology,2011

5. Nanobioprobe for the determination of pork adulteration in burger formulations;Ali;J. Nanomater.,2012

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