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Use of Electron Paramagnetic Resonance in Biological Samples at Ambient Temperature and 77 K
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A study of the antioxidant properties of beers using electron paramagnetic resonance

Justyna Polak1, Mariola Bartoszek, Ivana Stanimirova

  • 1Department of Materials Chemistry and Chemical Technology, Institute of Chemistry, The University of Silesia, 9 Szkolna Street, 40-006 Katowice, Poland. justyna.polak@us.edu.pl

Food Chemistry
|July 23, 2013
PubMed

Keywords:
ANOVAAntioxidant activityBeerChemometricsDPPHEPR spectroscopyFood analysisFood compositionTrolox

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