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  1. 1
    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

    Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wal... by Qianhui Gu, Chaoqun Lu, Kangwen Chen, Xingguang Chen, Pengfei Ma, Zhouping Wang, Baocai Xu

    Published 2021-07-01
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    Article
  2. 2
    Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation

    Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation by Jun Chen, Qi Luo, Yu Zhou, Tingting Xie, Qianhui Gu, Jingzhi Pan, Conggui Chen

    Published 2023-03-01
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    Article

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