Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film
ATP degradation is an important biochemical change during decomposition of seafood. Hypoxanthine and xanthine which are formed during ATP degradation process can be used for evaluation of chilled seafood freshness. Present study successfully immobilized xanthine oxidase (XOD) onto a type of biocompa...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf http://psasir.upm.edu.my/id/eprint/79646/ https://link.springer.com/article/10.1007/s12161-019-01513-8 |
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