Article Versions Notes

Gu Q, Lu C, Chen K, Chen X, Ma P, Wang Z, Xu B. 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. Foods. 2021; 10(8):1743. https://doi.org/10.3390/foods10081743

Gu, Qianhui, Chaoqun Lu, Kangwen Chen, Xingguang Chen, Pengfei Ma, Zhouping Wang, and Baocai Xu. 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" Foods 10, no. 8: 1743. https://doi.org/10.3390/foods10081743

Gu, Q., Lu, C., Chen, K., Chen, X., Ma, P., Wang, Z., & Xu, B. (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. Foods, 10(8), 1743. https://doi.org/10.3390/foods10081743