Real-time detection of trimethylamine biomarker using acid-etched MOF-derived α-MoO(3) nanoplates for non-destructive assessment of shrimp freshness.
- DOI
- 10.1016/j.foodres.2026.120114
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120114,
title = {Real-time detection of trimethylamine biomarker using acid-etched MOF-derived α-MoO(3) nanoplates for non-destructive assessment of shrimp freshness.},
author = {Xu F and Zhang Q and Yang W and Zhou Q},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120114},
url = {https://doi.org/10.1016/j.foodres.2026.120114}
}RIS
TY - JOUR TI - Real-time detection of trimethylamine biomarker using acid-etched MOF-derived α-MoO(3) nanoplates for non-destructive assessment of shrimp freshness. AU - Xu F AU - Zhang Q AU - Yang W AU - Zhou Q PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120114 UR - https://doi.org/10.1016/j.foodres.2026.120114 ER -
APA
F, X., Q, Z., W, Y., & Q, Z. (2026). Real-time detection of trimethylamine biomarker using acid-etched MOF-derived α-MoO(3) nanoplates for non-destructive assessment of shrimp freshness.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120114
Source records
- pubmed · retrieved 2026-09-26T13:20:10.943Z