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Showing 1 to 1 of 1 for “"Atioxidant capacity"”.
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Development of a GC-MS method and analysis of phenolic acids in fruit and spice matrices and evaluation of their antioxidant capacity
… in food; then evaluate the antioxidant capacity of the quantified phenolic acids using different assays. A GC/MS method was developed for the quantification of ten commonly present phenolic acids in plant foods. Target analytes were the benzoic acid based phenolic acids - anisic, gallic, …