Enzymatic determination of hypoxanthine in fish samples as a freshness indicator using the CUPRAC colorimetric sensor
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering
Reference17 articles.
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3. Immobilization of xanthine oxidase and its use in the quantitation of hypoxanthine in fish muscle tissue extracts using a flow injection method;Balladin;Appl. Biochem. Biotechnol.,1997
4. Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine;Garg;Food Chem.,2022
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