Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article co...

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Detalles Bibliográficos
Autores principales: Felicia, Wen Xia Ling, Rovina, Kobun, ‘Aqilah, Nasir Md Nur, Vonnie, Joseph Merillyn, Yin, Koh Wee, Huda, Nurul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9954215/
https://www.ncbi.nlm.nih.gov/pubmed/36831985
http://dx.doi.org/10.3390/bios13020217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9954215/
https://www.ncbi.nlm.nih.gov/pubmed/36831985
http://dx.doi.org/10.3390/bios13020217

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