Ziyatdinova G.; Budnikov H.
(2014)
© 2014, Pleiades Publishing, Ltd. The individual antioxidants of spices (gallic and rosmarinic acids, capsaicin, thymol, and eugenol) are irreversibly oxidized at 0.88–1.25 V at a glassy carbon electrode in 0.1 M LiClO4 ...