Development of Alginate Gel for Colorimetric Analysis Utilizing Coupled Enzyme Reaction

Chisa Narita

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Hp] Fermentation, Enzyme application

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room H (3F N303)

Chair:Tomohiko Nishino, Takao Nagano, Tatsuya Tominaga

2:30 PM - 2:45 PM

[3Hp-02] Development of Alginate Gel for Colorimetric Analysis Utilizing Coupled Enzyme Reaction

*Chisa Narita¹, Nobuaki Soh^1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)

Keywords:Alginate Gel, Enzyme, Colorimetric Analysis

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