Total Antioxidant Capacity measurement for non-aqueous samples: plants, foods, and beverages
In this webinar, will be specified the different methods for the study of total antioxidant capacity (TAC). Specially, we will focus on the TAC electrochemical method for its study in food, beverages, and plant extracts samples.
- Review of TAC measurement methods in non-aqueous samples.
- Applications of the TAC measurement in foods, beverages and plant extracts.
- Electrochemistry as the optimal technique for TAC measurement
- What eBQC Natural ingredients is based on
- eBQC NI specifications
- Conclusions
- Doubts
Two days before the date of the webinar we will send you the link to the meeting by email. Please, if you have not received any email on that date, contact mguerra.bqc@gmail.com
