Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review
Author:
Affiliation:
1. College of Food Science and Engineering Ocean University of China Qingdao Shandong China
2. Fujian Provincial Key Laboratory of Breeding Lateolabrax Japonicus Ningde Fujian China
Funder
National Natural Science Foundation of China
Postdoctoral Research Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13074
Reference96 articles.
1. Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness
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3. Reduced graphene oxide-carboxymethylcellulose layered with platinum nanoparticles/PAMAM dendrimer/magnetic nanoparticles hybrids. Application to the preparation of enzyme electrochemical biosensors
4. Electrochemical sensing of histamine using a glassy carbon electrode modified with multiwalled carbon nanotubes decorated with Ag-Ag2O nanoparticles
5. Review—Covalent Functionalization of Carbon Nanomaterials for Biosensor Applications: An Update
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