Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique

Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique

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Bibliographic Details
Main Authors: Mohammad R., Ahmad M., Heng L.Y.
Other Authors: Faculty of Science and Technology
Format: Article
Language:English
en_US
Published: 2024
Subjects:
Capsaicin
Chilli hotness
Oxidative coupling reaction
Sol-gel/butyl acrylate hybrid
3-methyl-2-benzothiazolinone hydrazone
Concentration ranges
Horseradish peroxidase
Optical bio-sensors
Oxidative coupling reactions
Relative standard deviations
Azo dyes
Chemical reactions
Chitosan
Sol-gels
Biosensors
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