Food Quality Monitoring Based on Hydrolysis-Induced Au-Catalyzed Heck Cross-Coupling by Ag Metallization

<div>Effect of (a) Au NP concentration in 3 <i>μ</i>L AgNO<sub>3</sub> solution and (b) Ag ion concentration in 25 <i>μ</i>L aqueous solution of Au NPs for the hydrolysis-induced Au-catalyzed Heck cross-coupling by Ag metallization in the presence of histamine. For each study, all other conditions were kept constant.</div>

Journal of Sensors

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Figure 5

Figure 5: Food Quality Monitoring Based on Hydrolysis-Induced Au-Catalyzed Heck Cross-Coupling by Ag Metallization 