Enzyme-Based Biosensors in Food Industry via Surface Modifications

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dc.contributor.authorGazel, Nilay
dc.contributor.authorYildiz, Huseyin B.
dc.date.accessioned2020-03-26T19:41:42Z
dc.date.available2020-03-26T19:41:42Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstract[Abstract not Available]en_US
dc.identifier.endpage251en_US
dc.identifier.isbn978-3-527-69880-6; 978-3-527-34083-5
dc.identifier.startpage227en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35076
dc.identifier.wosWOS:000474195700008en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWILEY-V C H VERLAG GMBHen_US
dc.relation.ispartofSURFACE TREATMENTS FOR BIOLOGICAL, CHEMICAL, AND PHYSICAL APPLICATIONSen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEnzyme-Based Biosensors in Food Industry via Surface Modificationsen_US
dc.typeBook Chapteren_US

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