An intelligent colorimetric paper-based hypoxanthine biosensor enabled by smartphone and dual-enzyme system for efficient shrimp freshness monitoring

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DOI:10.1016/j.foodchem.2025.145112
作者：Wenhui Dong ,?Rui Feng ,?Jiaqi Pang ,?Kaiyue Wei ,?Jiao Li ,?Jianan Sun ,?Sai Wang ,?Xiangzhao Mao
文献类型：期刊论文
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Elsevier

Abstract：Monitoring the freshness of aquatic foods is essential to ensure their quality and safety. Hypoxanthine (Hx), degraded from adenosine triphosphate, emerges as an early indicator during shrim

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