Evaluation of antioxygenic property of honey based on electrochemical sensing method
Antioxidant capacity of antioxidants is very important in food science. In this paper, we proposed a fast and low-cost antioxidant capacity evaluation method based on an electrochemical detection platform. Silver ions and chitosan were used to synthesize a hydrogel as the electrochemical detection p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2019-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://doi.org/10.1051/e3sconf/20197802017 |