Back to Search
Start Over
Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/β-cyclodextrin.
- Source :
-
Food Control . Aug2022, Vol. 138, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
- Subjects :
- *CARBON electrodes
*SOY sauce
*MEAT
*CAPSAICINOIDS
Subjects
Details
- Language :
- English
- ISSN :
- 09567135
- Volume :
- 138
- Database :
- Academic Search Index
- Journal :
- Food Control
- Publication Type :
- Academic Journal
- Accession number :
- 156737656
- Full Text :
- https://doi.org/10.1016/j.foodcont.2022.109022