Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal-Organic Framework Nanofiber Film
文献类型：期刊论文
| 作者 | Wang, Zhipan; Ma, Baokai; Shen, Cai; Lai, Oi-Ming; Tan, Chin-Ping; Cheong, Ling-Zhi |
| 刊名 | FOOD ANALYTICAL METHODS
 |
| 出版日期 | 2019 |
| 卷号 | 12期号:8页码:1715-1724 |
| 关键词 | AMPEROMETRIC BIOSENSOR HUMAN SERUM URIC-ACID HYPOXANTHINE CARBON FISH COMPOSITE ELECTRODE NANOPARTICLE INTERFACE |
| DOI | 10.1007/s12161-019-01513-8 |
| 英文摘要 | Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal-Organic Framework Nanofiber Film |
| 源URL | [http://ir.nimte.ac.cn/handle/174433/18124]  |
| 专题 | 2019专题 |
| 作者单位 | Cheong, LZ (reprint author), Ningbo Univ, Coll Food & Pharmaceut Sci, Dept Food Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Wang, Zhipan,Ma, Baokai,Shen, Cai,et al. Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal-Organic Framework Nanofiber Film[J]. FOOD ANALYTICAL METHODS,2019,12(8):1715-1724. |
| APA | Wang, Zhipan,Ma, Baokai,Shen, Cai,Lai, Oi-Ming,Tan, Chin-Ping,&Cheong, Ling-Zhi.(2019).Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal-Organic Framework Nanofiber Film.FOOD ANALYTICAL METHODS,12(8),1715-1724. |
| MLA | Wang, Zhipan,et al."Electrochemical Biosensing of Chilled Seafood Freshness by Xanthine Oxidase Immobilized on Copper-Based Metal-Organic Framework Nanofiber Film".FOOD ANALYTICAL METHODS 12.8(2019):1715-1724. |
入库方式： OAI收割
来源：宁波材料技术与工程研究所
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