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Phenolic Composition and Total Antioxidant Capacity by Electrochemical, Spectrophotometric and HPLC‐EC Evaluation in Portuguese Red and White Wines.
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- Electroanalysis, 2019, v. 31, n. 5, p. 936, doi. 10.1002/elan.201800842
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Electrochemical Sensitivity Improvement by the Cooperation between Pt and Ru for Total Antioxidant Evaluation in Natural Extracts.
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- Chemosensors, 2023, v. 11, n. 6, p. 314, doi. 10.3390/chemosensors11060314
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- Article