A comprehensive evaluation of three microfluidic chemiluminescence methods for the determination of the total phenolic contents in fruit juices

Agriculture & Biology

• microfluidic technology 71%
• chemiluminescence 68%
• fruit juices 64%
• phenolic acids 59%
• cerium 53%
• rhodamines 47%
• antioxidants 37%
• polyphenols 33%
• phenolic compounds 32%
• permanganates 27%
• inorganic salts 25%
• chemical species 22%
• formaldehyde 19%
• juices 17%
• methodology 15%
• nucleotides 13%
• carbohydrates 13%
• amino acids 10%
• proteins 6%

Chemical Compounds

• Fruit juices 100%
• phenolic acid 82%
• Chemiluminescence 80%
• Microfluidics 61%
• Antioxidants 43%
• Polyphenolic compounds 40%
• permanganic acid 33%
• Cerium 30%
• rhodamine B 30%
• Polyphenols 21%
• Formaldehyde 17%
• Salts 16%
• Carbohydrates 16%
• Nucleotides 15%
• Amino Acids 13%
• Proteins 7%

Medicine & Life Sciences

• phenolic acid 82%
• Fruit and Vegetable Juices 80%
• Microfluidics 70%
• Luminescence 63%
• Antioxidants 43%
• permanganic acid 33%
• Cerium 30%
• rhodamine B 30%
• Polyphenols 21%
• Formaldehyde 17%
• Salts 16%
• Carbohydrates 16%
• Nucleotides 15%
• Amino Acids 13%
• Proteins 7%