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Development of a histamine aptasensor for food safety monitoring

Histamine produced by bacteria through decarboxylation of histidine in spoiled foods such as fish is known to cause food poisoning. Therefore, accurate and facile measurement of histamine is of practical importance. Using the recently discovered RNA aptamer that specifically recognizes histamine (A1...

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Detalles Bibliográficos
Autores principales: Dwidar, Mohammed, Yokobayashi, Yohei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6853955/
https://www.ncbi.nlm.nih.gov/pubmed/31723193
http://dx.doi.org/10.1038/s41598-019-52876-1