An approach to potentiometric sensing of sugars: Baker's yeast assisted pH electrode-Reference-Cited by-同舟云学术

An approach to potentiometric sensing of sugars: Baker's yeast assisted pH electrode

Published:2016-03 Issue: Volume:225 Page:209-212
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

Voitechovic Edita,Kirsanov Dmitry,Legin Andrey

Funder

State University Postdoc Grant

“Molecular and cell technologies” of St. Petersburg State University

Government of Russian Federation

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference19 articles.

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5. Development of a sweetness sensor for aspartame, a positively charged high-potency sweetener;Yasuura;Sensors,2014

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