Wang, Meiling <br/><br/>
Ultrasensitive and simultaneous determination of the isomers of Amaranth and Ponceau 4R in foods based on new carbon nanotube/polypyrrole composites.  [electronic resource] 

 -  Food chemistry  Apr 2015 
 - 873-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.09.157  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amaranth Dye--chemistry<br/>Azo Compounds--chemistry<br/>Beverages--analysis<br/>Electrochemical Techniques--instrumentation<br/>Electrodes<br/>Food Additives--chemistry<br/>Isomerism<br/>Nanotubes, Carbon--chemistry<br/>Naphthalenesulfonates<br/>Oxidation-Reduction<br/>Polymers--chemistry<br/>Pyrroles--chemistry<br/>Sensitivity and Specificity