Monitoring antioxidants by coulometry: Quantitative assessment of the strikingly high antioxidant capacity of bergamot (Citrus bergamia R.) by-products
Francesco Siano, Gianluca Picariello, Domenico Castaldo, Domenico Cautela, Tonino Caruso, Ermanno Vasca
Topics & Concepts
ChemistryNaringinDPPHFood scienceAscorbic acidAntioxidantCoulometryChromatographyBiochemistryPhysical chemistryElectrochemistryElectrodePhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPlant biochemistry and biosynthesis