Total antioxidant capacity assay using optimized ferricyanide/Prussian blue method

Food Analytical Methods

Volumn 3, Issue 3, 2010, Pages 154-168

  Işil Berker, Kadriye ^a   Güçlü, Kubilay ^b   Tor, Izzet ^b   Demirata, Birsen ^a   Apak, Reşat ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Fe(III) Reducing Power; Ferricyanide Prussian Blue Assay; Flavonoids; Polyphenols; Total Antioxidant Capacity

Indexed keywords

URTICA;

EID: 77954958746     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-009-9117-9     Document Type: Article

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