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Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review.
Food Chem. 2017 Apr 15;221:1371-1381. doi: 10.1016/j.foodchem.2016.11.017. Epub 2016 Nov 4.
Food Chem. 2017.
PMID: 27979102
Review.
Electrochemical determination of Saccharomyces cerevisiae sp using glassy carbon electrodes modified with oxidized multi-walled carbon nanotubes dispersed in water -Nafion®.
Acevedo Restrepo I, Blandón Naranjo L, Hoyos-Arbeláez J, Víctor Vázquez M, Gutiérrez Granados S, Palacio J.
Acevedo Restrepo I, et al. Among authors: hoyos arbelaez j.
Curr Res Food Sci. 2022 Feb 5;5:351-359. doi: 10.1016/j.crfs.2022.01.022. eCollection 2022.
Curr Res Food Sci. 2022.
PMID: 35198994
Free PMC article.
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Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods.
Hoyos-Arbeláez J, Blandón-Naranjo L, Vázquez M, Contreras-Calderón J.
Hoyos-Arbeláez J, et al.
Food Chem. 2018 Nov 15;266:435-440. doi: 10.1016/j.foodchem.2018.06.044. Epub 2018 Jun 15.
Food Chem. 2018.
PMID: 30381209
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