Abstract
Nanocomposite, which is superior to single nanomaterial, has become an excellent modification material for electrochemical sensing. The nanocomposites are divided into three classes namely binary nanocomposite, ternary nanocomposite and multiple nanocomposite. In this review, the constitute and principle of nanocomposites are summarized, and various subtypes of three classes are proposed. The multiple synergistic effects, properties and interactions of nanocomposites are highlighted for the improved performance in the application of food analysis. The future perspectives for multivariate nanocomposites used on food sensors are discussed.
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