Carbon based electrodes for the voltammetric determination of capsaicin in spicy samples
Author:
Funder
Generalitat de Catalunya
Universitat de Barcelona
KWR Water Research Institute
España Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference27 articles.
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2. Determination of capsaicin content and pungency level of different fresh and dried chilli peppers;Popelka;Folia Vet.,2017
3. Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS;Arrizabalaga-Larrañaga;LWT.,2021
4. Characterization and classification of Spanish paprika (Capsicum annuum L.) by liquid chromatography coupled to electrochemical detection with screen-printed carbon-based nanomaterials electrodes;Serrano;Talanta.,2018
5. Label-free SERS strategy for rapid detection of capsaicin for identification of waste oils;Liu;Talanta.,2022
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