Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths-Reference-Cited by-同舟云学术

Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths

Published:2021-02 Issue:13 Volume:218 Page:2000765
ISSN:1862-6300
Container-title:physica status solidi (a)
language:en
Short-container-title:Physica Status Solidi (a)

Author:

Jablonski Melanie¹²³^ORCID,Münstermann Felix¹,Nork Jasmina¹,Molinnus Denise¹,Muschallik Lukas¹,Bongaerts Johannes¹,Wagner Torsten¹,Keusgen Michael²,Siegert Petra¹,Schöning Michael J.¹⁴

Affiliation:

1. Institute of Nano- and Biotechnologies (INB) FH Aachen 52428 Jülich Germany

2. Institute of Pharmaceutical Chemistry Philipps University Marburg 35032 Marburg Germany

3. FH Aachen Institut fur Nano- und Biotechnologien

4. Institute of Biological Information Processing (IBI-3) Forschungszentrum Jülich GmbH 52425 Jülich Germany

Funder

Ministerium für Innovation, Wissenschaft und Forschung des Landes Nordrhein-Westfalen

Publisher

Wiley

Subject

Materials Chemistry,Electrical and Electronic Engineering,Surfaces, Coatings and Films,Surfaces and Interfaces,Condensed Matter Physics,Electronic, Optical and Magnetic Materials

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pssa.202000765

Reference42 articles.

1. Fermenting knowledge: the history of winemaking, science and yeast research

2. THE GERMAN BEER LAW

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