An electrochemical method for the determination of antioxidant capacities applied to components of spices and condiments

2026-01-292026-01-29201710.1149/2.0231704jes2-s2.0-85020672125https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28180ElectrochemistryElectronic, Optical and Magnetic MaterialsMaterials ChemistryRenewable Energy, Sustainability and the EnvironmentSurfaces, Coatings and FilmsElectrochemistryElectronic, Optical and Magnetic MaterialsMaterials ChemistryRenewAn electrochemical method for the determination of antioxidant capacities applied to components of spices and condimentsresearch article