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Detección electroquímica ultrasensible del ácido cafeico basada en el reconocimiento de ácido borónico-diol

Runying Chai1, Hongyuan Guo2, Xuedong Jia1

  • 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Food chemistry
|January 3, 2026
PubMed
Resumen

No abstract available in PubMed .

Palabras clave:
Reconocimiento de ácido borónico-diolÁcido cafeicoSensor electroquímicoÁcido poliaminofenilborónico

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In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
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