Enzyme Immobilization on Maghemite Nanoparticles with Improved Catalytic Activity: An Electrochemical Study for Xanthine
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Published in Materials (10.04.2020)
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Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Fasolato, Luca, Andreani, Nadia Andrea, Nardi, Roberta De, Nalotto, Giulia, Serva, Lorenzo, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Fontana, Federico, Novelli, Enrico
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Published in Italian journal of food safety (09.04.2018)
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