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Peer-reviewedLicence not statedFood Science and Biotechnology

Factors affecting the reactivity and sensitivity of colorimetric probes for iron ion detection

  1. 1Department of Food Science and Biotechnology, College of Science and Convergence Technology, Seoul Women’s University, Hwarangro 621, Nowon-gu, Seoul, 01797 Republic of Korea
  2. 2Department of Physiology, College of Medicine, Gyeongsang National University, 15, Jinju-daero 816 beon-gil, Jinju, 52727 Republic of Korea

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BibTeX
@article{moon2026factors,
  title = {{Factors affecting the reactivity and sensitivity of colorimetric probes for iron ion detection}},
  author = {Kyeong A. Moon and Bo Hyun Lee and Jungil Hong},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = aug,
  doi = {10.1007/s10068-026-02278-7},
  url = {https://doi.org/10.1007/s10068-026-02278-7},
}
RIS
TY  - JOUR
TI  - Factors affecting the reactivity and sensitivity of colorimetric probes for iron ion detection
AU  - Kyeong A. Moon
AU  - Bo Hyun Lee
AU  - Jungil Hong
PY  - 2026
DA  - 2026/08/18
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02278-7
UR  - https://doi.org/10.1007/s10068-026-02278-7
SN  - 1226-7708
SN  - 2092-6456
ER  -