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Determination of the antioxidant capacity of different food natural products with a new developed flow injection spectrofluorimetry detecting hydroxyl radicals

Food ChemistryPolyphenolicsBiochemistryMedicineFood AnalysisToxicologyAnalytical ChemistryPhytochemicalFlow Injection SpectrofluorimetryPharmacologyAntioxidant CapacityChromatographyOxidative StressHydroxyl Radicals