Titanium dioxide-polyaniline/silk fibroin microfiber sensor for pork freshness evaluation

Shi, Y, Li, Z, Shi, J et al. (6 more authors) (2018) Titanium dioxide-polyaniline/silk fibroin microfiber sensor for pork freshness evaluation. Sensors and Actuators B: Chemical, 260. pp. 465-474. ISSN 0925-4005

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Copyright, Publisher and Additional Information: © 2018 Elsevier B.V. All rights reserved. This is an author produced version of an article published in Sensors and Actuators B: Chemical. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Silk fibroin; Titanium dioxide; Polyaniline; Pork freshness; Microfiber sensor
Dates:
  • Accepted: 4 January 2018
  • Published (online): 4 January 2018
  • Published: 1 May 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Oct 2021 11:06
Last Modified: 19 Oct 2021 11:06
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.snb.2018.01.078
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