Phenolic Antioxidants in Food: A Comparative Review of Chromatographic, Spectroscopic, and Electrochemical Detection Methods.
- DOI
- 10.3390/foods15183270
- Published
- 2026 Sep 16
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183270,
title = {Phenolic Antioxidants in Food: A Comparative Review of Chromatographic, Spectroscopic, and Electrochemical Detection Methods.},
author = {Zhao Y and Lu Q and Tu J and Zhao Z and Zou B},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183270},
url = {https://doi.org/10.3390/foods15183270}
}RIS
TY - JOUR TI - Phenolic Antioxidants in Food: A Comparative Review of Chromatographic, Spectroscopic, and Electrochemical Detection Methods. AU - Zhao Y AU - Lu Q AU - Tu J AU - Zhao Z AU - Zou B PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183270 UR - https://doi.org/10.3390/foods15183270 ER -
APA
Y, Z., Q, L., J, T., Z, Z., & B, Z. (2026). Phenolic Antioxidants in Food: A Comparative Review of Chromatographic, Spectroscopic, and Electrochemical Detection Methods.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183270
Source records
- pubmed · retrieved 2026-11-10T14:37:19.022Z