Paper-Based Enzyme Biosensor for One-Step Detection of Hypoxanthine in Fresh and Degraded Fish
Author:
Affiliation:
1. Department of Chemistry and Biomolecular Science, Clarkson University, 8 Clarkson Avenue, Potsdam, New York 13699, United States
Funder
National Science Foundation
Publisher
American Chemical Society (ACS)
Subject
Fluid Flow and Transfer Processes,Process Chemistry and Technology,Instrumentation,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/acssensors.0c02350
Reference71 articles.
1. Excretion of Hypoxanthine and Xanthine in a Genetic Disease of Purine Metabolism
2. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
3. Determination of fish freshness with an enzyme sensor system
4. ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
5. Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)
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