Development and application of a biosensor for hypoxanthine in fish extract
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference10 articles.
1. Determination of fish freshness with an enzyme sensor system
2. Measurement of hypoxanthine concentration in canned herring as an index of the freshness of the raw material, with a comment on flavour relations
3. Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fish
4. An improved automated analysis of hypoxanthine
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3. The Enzyme Free Uric Acid Sensor Based on Iron Doped CuO Nanostructures for the Determination of Uric Acid from Commercial Seafood;Journal of Electronic Materials;2020-08-06
4. Development of an electroanalytical method to control quality in fish samples based on an edge plane pyrolytic graphite electrode. Simultaneous determination of hypoxanthine, xanthine and uric acid;Microchemical Journal;2018-05
5. Pencil graphite as an elegant electrochemical sensor for separation-free and simultaneous sensing of hypoxanthine, xanthine and uric acid in fish samples;Analytical Methods;2017
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