| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7596991 | Food Chemistry | 2014 | 8 Pages |
Abstract
Aiming to partially characterise the physico-chemical properties of the released organic material, the surface active substances (SAS), reduced sulphur species (RS) and catalytically active compounds (CAC) were measured, for the first time, in herbal infusions by sensitive electrochemical techniques.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sotirios Karavoltsos, Marta PlavÅ¡iÄ, Nick Kalogeropoulos, Dimitra A.A. Kogiannou, SlaÄana StrmeÄki, Aikaterini Sakellari, Manos Dassenakis, Michael Scoullos,