|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
 |
 |
 |
Oxidative stability of food products is a key indicator of shelf life. ESR has been widely applied in the analysis of beer, wine, vegetable oils, emulsions and even solid foods. Spin-trapping of free radicals in food is a key quantitative assay for shelf life determination. Our Micro-ESR technology dramatically reduces the cost of this type of analysis. |
||||
   |
 |
|||
| ||||