| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543039 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠In this study plants from nine botanical families were used. ⺠A laccase-based biosensor was used for quantification of phenolic compounds in samples. ⺠A strong correlation between BPI, TPC, and TAA was obtained for herbal infusion samples. ⺠When, a green tea sample was taken into account, a decrease in the correlation coefficients was observed. ⺠The green tea' matrix (gallic acid) affects the laccase-based biosensor response.
Related Topics
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Authors
Dulce M.A. Gil, Pedro L.V. Falé, Maria L.M. Serralheiro, Maria J.F. Rebelo,