Article Versions Notes

Qin C, Zhang S, Yuan Q, Liu M, Jiang N, Zhuang L, Huang L, Wang P. A Cell Co-Culture Taste Sensor Using Different Proportions of Caco-2 and SH-SY5Y Cells for Bitterness Detection. Chemosensors. 2022; 10(5):173. https://doi.org/10.3390/chemosensors10050173

Qin, Chunlian, Saisai Zhang, Qunchen Yuan, Mengxue Liu, Nan Jiang, Liujing Zhuang, Liquan Huang, and Ping Wang. 2022. "A Cell Co-Culture Taste Sensor Using Different Proportions of Caco-2 and SH-SY5Y Cells for Bitterness Detection" Chemosensors 10, no. 5: 173. https://doi.org/10.3390/chemosensors10050173

Qin, C., Zhang, S., Yuan, Q., Liu, M., Jiang, N., Zhuang, L., Huang, L., & Wang, P. (2022). A Cell Co-Culture Taste Sensor Using Different Proportions of Caco-2 and SH-SY5Y Cells for Bitterness Detection. Chemosensors, 10(5), 173. https://doi.org/10.3390/chemosensors10050173