Enzyme‐Based Biosensors in Food Industry via Surface Modifications (Chapter 7)

dc.contributor.author	GAZEL, Nilay
dc.contributor.author	YILDIZ, Hüseyin Bekir
dc.date.accessioned	2019-07-09T06:45:04Z
dc.date.available	2019-07-09T06:45:04Z
dc.date.issued	2017-01-30
dc.identifier.citation	10.1002/9783527698813.ch7	en_US
dc.identifier.uri	https://hdl.handle.net/20.500.12498/735
dc.description.abstract	Enzyme technology has received great attention with improvements in biological remediation techniques. Enzyme-based biosensors can qualify as a measuring system as they permit the detection of biological events by detecting biochemical changes in biological processes. Advantages of biosensors are identification of even small quantities, cost effectiveness, and requirement of less power and less volume for identifying a wide linear range for usage [1]. Moreover, biosensors have high sensitivity, selectivity, and good response time for different kinds of applications.
dc.language.iso	en_US	en_US
dc.publisher	Wiley‐VCH Verlag GmbH & Co. KGaA	en_US
dc.title	Enzyme‐Based Biosensors in Food Industry via Surface Modifications (Chapter 7)	en_US
dc.title.alternative	Surface Treatments for Biological, Chemical, and Physical Applications (Wiley‐VCH Verlag GmbH & Co. KGaA)	en_US
dc.type	Kitap Bölümü	en_US