Selective Determination of Lysine in Dry-Cured Meats Using...

Food Analytical Methods 2016 / 9 Vol. 9; Iss. 9

Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane

Jadán, Felipe, Aristoy, María-Concepción, Toldrá, Fidel
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Volume:
9
Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-016-0425-6
Date:
September, 2016
File:
PDF, 540 KB
english, 2016
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