FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 288-295.doi: 10.7506/spkx1002-6630-20190603-014
• Safety Detection • Previous Articles Next Articles
ZHANG Min, WU Junquan, YAO Jiawen, YANG Chunting, BAI Weidong, ZHAO Xiaojuan
Online:
2020-09-25
Published:
2020-09-18
CLC Number:
ZHANG Min, WU Junquan, YAO Jiawen, YANG Chunting, BAI Weidong, ZHAO Xiaojuan. Determination of Cadaverine in Mackerel by Biosensor Based on Unfolded Hemoglobin and Diamine Oxidase[J]. FOOD SCIENCE, 2020, 41(18): 288-295.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190603-014
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||