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Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane
ArticleAbstract: An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinkinPalabras claves:Dry-cured ham, Dry-fermented sausages, Immobilised enzyme system, L-lysine-α-oxidase, lysineAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopusSelective determination of lactic acid in dry-fermented sausages using a sensor based on immobilized lactate oxidase
ArticleAbstract: Selective determination of lactic acid in dry-fermented sausages is an indicator of quality and itsPalabras claves:Immobilized enzyme system, lactate-oxidase, lactic acid, salamiAutores:Felipe Jadán PiedraFuentes:scopus