Electrical Properties of Taste Sensors with Positively Charged Lipid Membranes Composed of Amines and Ammonium Salts

Currently, taste sensors utilizing lipid polymer membranes are utilized to assess the taste of food products quantitatively. During this process, it is crucial to identify and quantify basic tastes, e.g., sourness and sweetness, while ensuring that there is no response to tasteless substances. For i...

Descripción completa

Detalles Bibliográficos
Autores principales: Watanabe, Kentaro, Watanabe, Tatsukichi, Kimura, Shunsuke, Ikezaki, Hidekazu, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574834/
https://www.ncbi.nlm.nih.gov/pubmed/37836980
http://dx.doi.org/10.3390/s23198145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574834/
https://www.ncbi.nlm.nih.gov/pubmed/37836980
http://dx.doi.org/10.3390/s23198145

Ejemplares similares