Novel electrochemical method to evaluate the antioxidant capacity of infusions and beverages, based on in situ formation of free superoxide radicals.
Food Chem. 2020 Dec 1;332:127409. doi: 10.1016/j.foodchem.2020.127409. Epub 2020 Jun 23.
Food Chem. 2020.
PMID: 32615388