Electrical Properties of Two Types of Membrane Component Used in Taste Sensors

The lipid phosphoric acid di-n-decyl ester (PADE) has played an important role in the development of taste sensors. As previously reported, however, the concentration of PADE and pH of the solution affected the dissociation of [Formula: see text] , which made the measurement results less accurate an...

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Detalles Bibliográficos
Autores principales: Xiang, Zhanyi, Jing, Yifei, Ikezaki, Hidekazu, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708939/
https://www.ncbi.nlm.nih.gov/pubmed/34960437
http://dx.doi.org/10.3390/s21248343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708939/
https://www.ncbi.nlm.nih.gov/pubmed/34960437
http://dx.doi.org/10.3390/s21248343

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