Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced 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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
MDPI AG, Basel, Switzerland
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/38624/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38624/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/38624/ https://doi.org/10.3390/bios13020217 |
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