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

Article

Abstract: An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinkin

Palabras claves:

Dry-cured ham, Dry-fermented sausages, Immobilised enzyme system, L-lysine-α-oxidase, lysine

Autores:

Aristoy M.C., Felipe Jadán Piedra, Toldrá F.

Fuentes:

scopus