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    STUDIA CHEMIA - Issue no. 2 / 2013  
         
  Article:   THE ANTIOXIDANT ACTIVITY OF TEA INFUSIONS TESTED BY MEANS OF BRIGGS-RAUSCHER OSCILLATORY REACTION.

Authors:  .
 
       
         
  Abstract:   The antioxidant capacity of tea extracts was determined by means of Briggs-Rauscher oscillating system in batch conditions. This method consists in the measurement of the inhibition time caused by the addition of tea extract to the oscillating system. The inhibition time vs. the concentration of tea extract shows linear dependence. 

Keywords: Briggs-Rauscher oscillating reaction, inhibitory effect, analytical method, tea extract
 
         
     
         
         
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