Hypoxanthine-based enzymatic sensor for determination of pork meat freshness

标题
Hypoxanthine-based enzymatic sensor for determination of pork meat freshness
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 123, Issue 3, Pages 949-954
出版商
Elsevier BV
发表日期
2010-05-03
DOI
10.1016/j.foodchem.2010.04.066

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