Enzymatic Time-Temperature Indicator Prototype Developed by Immobilizing Laccase on Electrospun Fibers to Predict Lactic Acid Bacterial Growth in Milk during Storage.

Tsai, Ting-Yu; Chen, Shih-Hsin; Chen, Li-Chen; Lin, Shih-Bin; Lou, Shyi-Neng; Chen, Yen-Hui; Chen, Hui-Huang

Tsai, Ting-Yu; Chen, Shih-Hsin; Chen, Li-Chen; Lin, Shih-Bin; Lou, Shyi-Neng; Chen, Yen-Hui; Chen, Hui-Huang.

Afiliación

Tsai TY; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.
Chen SH; Institute of Food Science and Technology, National Taiwan University, 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan.
Chen LC; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.
Lin SB; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.
Lou SN; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.
Chen YH; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.
Chen HH; Department of Food Science, National Ilan University, 1, Sec. 1, Shennong Rd., Yilan County, Yilan City 26047, Taiwan.

Nanomaterials (Basel) ; 11(5)2021 Apr 29.

Article en En | MEDLINE | ID: mdl-33946708

Palabras clave

TTI; electrospinning; laccase; lactic acid bacteria; milk

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Nanomaterials (Basel) Año: 2021 Tipo del documento: Article País de afiliación: Taiwán Pais de publicación: Suiza

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