Micellar Extraction of Active Components from Spices and Evaluation of the Ce(IV)-Based Reducing Capacity of the Extracts

被引：0

作者：

G. K. Ziyatdinova

H. C. Budnikov

机构：

[1] Butlerov Institute of Chemistry,

[2] Kazan Federal University,undefined

来源：

Journal of Analytical Chemistry | 2021年 / 76卷

关键词：

micellar extraction; spices; Ce(IV)-based reducing capacity; coulometric titration; food analysis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：1065 / 1070

页数：5

共 55 条

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