Electrochemical sensor for determination of butylated hydroxyanisole (BHA) in food products using poly O-cresolphthalein complexone coated multiwalledcarbon nanotubes electrode.

Autor: Manoranjitham JJ; Department of Analytical Chemistry, School of Chemical Sciences, University of Madras, Guindy Campus, Chennai 600 025, India., Narayanan SS; Department of Analytical Chemistry, School of Chemical Sciences, University of Madras, Guindy Campus, Chennai 600 025, India. Electronic address: sriman55@yahoo.com.

Publikováno v: Food chemistry [Food Chem] 2021 Apr 16; Vol. 342, pp. 128246. Date of Electronic Publication: 2020 Oct 24.