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A Ce(IV)-based reducing capacity (CERAC) assay was developed to measure the total antioxidant capacity (TAC) of foods, in which Ce(IV) would selectively oxidize antioxidant compounds but not citric acid and reducing sugars. The redox potential of the Ce(IV) oxidant was fine-tuned in 0.3M H 2 SO 4 +0.7M Na 2 SO 4 aqueous medium for selective oxidation. In the classical...
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