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

The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on...

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Detalles Bibliográficos
Autores principales: Gu, Qianhui, Lu, Chaoqun, Chen, Kangwen, Chen, Xingguang, Ma, Pengfei, Wang, Zhouping, Xu, Baocai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392370/
https://www.ncbi.nlm.nih.gov/pubmed/34441521
http://dx.doi.org/10.3390/foods10081743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392370/
https://www.ncbi.nlm.nih.gov/pubmed/34441521
http://dx.doi.org/10.3390/foods10081743

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