Enhanced-Oxidation and Highly Sensitive Detection of Tartrazine in Foodstuffs via New Platform Based on Poly(5-Sulfosalicylic Acid)/Cu(OH)2 Nanoparticles
Crossref DOI link: https://doi.org/10.1007/s12161-016-0782-1
Published Online: 2017-01-10
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arvand, Majid
Gaskarmahalleh, Atefeh Ashoori
Hemmati, Shiva
Funding for this research was provided by:
University of Guilan (BS432/1394)
License valid from 2017-01-10