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
Qianhui Gu, Xingguang Chen, Chaoqun Lu, Cuizhu Ye, Wenzhe Li, Jiyang Chu, Wangang Zhang, Zhouping Wang, Baocai Xu
Topics & Concepts
Carbon nanotubeChemistryDetection limitCyclodextrinElectrochemistryMaterials scienceElectrodeNanotechnologyOrganic chemistryChromatographyPhysical chemistryElectrochemical sensors and biosensorsIon Channels and ReceptorsNicotinic Acetylcholine Receptors Study