Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor
In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radi...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10400.22/2018 |
| País: | Portugal |
| Oai: | oai:recipp.ipp.pt:10400.22/2018 |