Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal organic framework nanofiber film

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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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Bibliographic Details
Main Authors:	Wang, Zhipan, Ma, Baokai, Shen, Cai, Lai, Oi Ming, Tan, Chin Ping, Cheong, Ling Zhi
Format:	Article
Language:	English
Published:	Springer 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79646/ http://psasir.upm.edu.my/id/eprint/79646/1/Electrochemical%20biosensing%20of%20chilled%20seafood%20freshness%20.pdf

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