ArticleFoods (Basel, Switzerland)2021

Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes.

Qianhui Gu et al.PubMed ↗Full text ↗Publisher ↗

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