New electrochemical sensor could make food quality testing faster and less expensive
Researchers at the Oregon State University College of Science have developed a new electrochemical sensor for rapidly and accurately detecting a naturally occurring compound widely used in the food, beverage and fragrance industries.
Read original article on Phys.org - latest science and technology news stories →Related news
-
Everyone Hates ‘Digger.’ It’s the Perfect Climate Movie
-
Hawaiian coral tests reveal heat tolerance varies by species and location
-
The politics of city rats: What urban rodents tell us about housing and sanitation
-
Thwaites Glacier could contribute twice as much sea-level rise as previously projected
-
Could meditation reveal an SU(3) symmetry shared by the observer and the universe?
-
Drier Texas rivers support simpler food webs and higher animal productivity, study finds
-
'Carpet' growth method yields long-sought 2D quantum material
-
Liquid metal dealloying creates nanoporous silicon carbide at just 800°C