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Hongxia Li1, Herui Wang2, Xin Yang2

  • 1Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, 130062, China; College of Electronic Science and Engineering, Jilin University, Changchun, 130012, China.

Biosensors & bioelectronics
|November 20, 2024
PubMed
概括

研究人员开发了蛋白质-无机混合纳米花来稳定级联酶,改善生物活性并创建用于现场化物检测的传感器. 这种方法提高了酶的稳定性,并促进了实际应用.

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