Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety

摘要

Background: Sensors and biosensors with the advantages of rapidness and convenience have been developed for food analysis. Nanomaterials have been deeply studied for the modification of sensors. Hybrid nanocomposite which is superior to single nanomaterial has been used as an excellent modification instead of nanomaterial for sensors and biosensors. The classification of hybrid nanocomposites modified on sensors and biosensors is a rare topic for food analysis.