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Liu, R. et al. (2022). Highly sensitive detection of carbendazim in juices based on mung bean-derived porous carbon@chitosan composite modified electrochemical sensor. Food chemistry. p. . [Online].
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Liu, R. et al. (2022). Highly sensitive detection of carbendazim in juices based on mung bean-derived porous carbon@chitosan composite modified electrochemical sensor. Food chemistry. p. . [Online].