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. 2019 Mar 15;9:4659. doi: 10.1038/s41598-019-41331-w

Figure 7.

Figure 7

(a) SWV obtained in buffer (pH = 4 and 9) and “real” unbuffered samples for malt vinegar and antacid using WO/GCE; (b) OCP obtained in buffer (pH = 2, 3, 10, 11) and “real” unbuffered samples for malt vinegar and antacid using WO3/CFC.