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：
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页码：1065 / 1070
页数：5
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  • [32] Ziyatdinova G.(undefined)undefined undefined undefined undefined-undefined
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  • [35] Ziyatdinova G.K.(undefined)undefined undefined undefined undefined-undefined
  • [36] Nguen Kong F.(undefined)undefined undefined undefined undefined-undefined
  • [37] Budnikov H.C.(undefined)undefined undefined undefined undefined-undefined
  • [38] Ziyatdinova G.(undefined)undefined undefined undefined undefined-undefined
  • [39] Ziganshina E.(undefined)undefined undefined undefined undefined-undefined
  • [40] Budnikov H.(undefined)undefined undefined undefined undefined-undefined
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