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Exploring the relation between composition of extracts of healthy foods and their antioxidant capacities determined by electrochemical and spectrophotometrical methods

Food ChemistryPolyphenolicsFood CompositionBiochemistryHealthy FoodsMedicineFood AnalysisBioanalysisNutraceutical IngredientAnalytical ChemistrySpectrophotometrical MethodsAntioxidant CapacitiesFood QualityPharmacologyChromatographyOxidative StressHealth Sciences