Issue 2, 2015
From the journal:

New Journal of Chemistry

Correction: Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

Benjamin B. Y. Lau,a   Janjira Panchompooa  and  Leigh Aldous*a  

* Corresponding authors

a School of Chemistry, UNSW Australia, Sydney, NSW 2052, Australia
E-mail: l.aldous@unsw.edu.au

Abstract

Correction for ‘Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids’ by Benjamin B. Y. Lau et al., New J. Chem., 2015, DOI: 10.1039/c4nj01416b.

About
Cited by
Related
Download options Please wait...

Associated articles

Article information

DOI
https://doi.org/10.1039/C4NJ90051K
Article type
Correction
Submitted
08 Dec 2014
Accepted
08 Dec 2014
First published
11 Dec 2014
This article is Open Access
Creative Commons BY license

New J. Chem., 2015,39, 1526-1526

Permissions

Request permissions

Correction: Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids

B. B. Y. Lau, J. Panchompoo and L. Aldous, New J. Chem., 2015, 39, 1526 DOI: 10.1039/C4NJ90051K

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements