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Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food

Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-...

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Detalles Bibliográficos
Autores principales:	Shi, Shuo, Feng, Jianxing, Liang, Yanmin, Sun, Hao, Yang, Xuewei, Su, Zehui, Luo, Linpin, Wang, Jianlong, Zhang, Wentao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623380/ https://www.ncbi.nlm.nih.gov/pubmed/34829081 http://dx.doi.org/10.3390/foods10112800

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