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Journal: Foods, 2021
Volume: 10
Number: 1743

Article: Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Î’-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes
Authors: by Qianhui Gu, Chaoqun Lu, Kangwen Chen, Xingguang Chen, Pengfei Ma, Zhouping Wang and Baocai Xu
Link: https://www.mdpi.com/2304-8158/10/8/1743

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