One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension

The global food waste problem, especially aquatic product spoilage, stimulates the accurate freshness analysis of food products. However, it still remains a great challenge to realize in-field determination of fish freshness at the time of use. In the present study, a colorimetric enzyme biosensor w...

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Detalles Bibliográficos
Autores principales: Guo, Chen, You, Shuhan, Li, Changmei, Chen, Tiantian, Wang, Xiudan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8672161/
https://www.ncbi.nlm.nih.gov/pubmed/34925300
http://dx.doi.org/10.3389/fmicb.2021.791227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8672161/
https://www.ncbi.nlm.nih.gov/pubmed/34925300
http://dx.doi.org/10.3389/fmicb.2021.791227

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