Cupric Ion Reducing Antioxidant Capacity Assay for Food Antioxidants: Vitamins, Polyphenolics, and Flavonoids in Food Extracts
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Publisher
Humana Press
Link
http://link.springer.com/content/pdf/10.1007/978-1-60327-517-0_14.pdf
Reference30 articles.
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3. Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S. E., Bektas¸og˘lu, B., Berker, K. I., and Özyurt, D. (2007) Comparative evaluation of total antioxidant capacity assays applied to phenolic compounds, and the CUPRAC assay. Molecules 12, 1496–1547.
4. Tütem, E., Apak, R., and Baykut, F. (1991) Spectrophotometric determination of trace amounts of copper(I) and reducing agents with neocuproine in the presence of copper(II). Analyst 116, 89–94.
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