https://www.selleckchem.com/pr....oducts/oxiglutatione
The possibility of measuring in real time the different types of analytes present in food is becoming a requirement in food industry. In this context, biosensors are presented as an alternative to traditional analytical methodologies due to their specificity, high sensitivity and ability to work in real time. It has been observed that the behavior of the analysis curves of the biosensors follow a trend that is reproducible among all the measurements and that is specific to the reaction that occurs in the electrochemical cell and t
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