Effect of Hydroxybenzoic Acids on Caffeine Detection Using Taste Sensor with Lipid/Polymer Membranes

A taste sensor with lipid/polymer membranes can objectively evaluate taste. As previously reported, caffeine can be detected electrically using lipid/polymer membranes modified with hydroxybenzoic acids (HBAs). However, a systematic understanding of how HBAs contribute to caffeine detection is still...

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Detalles Bibliográficos
Autores principales: Zhao, Zeyu, Ishida, Misaki, Onodera, Takeshi, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876041/
https://www.ncbi.nlm.nih.gov/pubmed/35214507
http://dx.doi.org/10.3390/s22041607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876041/
https://www.ncbi.nlm.nih.gov/pubmed/35214507
http://dx.doi.org/10.3390/s22041607

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