Platinum nanoparticles immobilized on polypyrrole nanofibers for non-enzyme oxalic acid sensor
Author:
Affiliation:
1. School of Chemical and Biological Engineering
2. College of Engineering
3. Seoul National University
4. Seoul
5. Korea
6. Department of Nanochemistry
7. College of Bionano
8. Gachon University
9. Sungnam
10. Republic of Korea
Abstract
Oxalic acid (OA), naturally available in many fruits and vegetables, reacts easily with Ca2+ and Mg2+ ions to produce an insoluble salt.
Funder
Seoul National University
Publisher
Royal Society of Chemistry (RSC)
Subject
General Materials Science,Biomedical Engineering,General Chemistry,General Medicine
Link
http://pubs.rsc.org/en/content/articlepdf/2018/TB/C7TB00629B
Reference43 articles.
1. Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
2. The organic acid profile in wheat cultivar grains
3. Urinary oxalic acid excretion differs after oral loading of rats with various oxalate salts
4. Colourimetric and fluorescent detection of oxalate in water by a new macrocycle-based dinuclear nickel complex: a remarkable red shift of the fluorescence band
5. Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps
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