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Allow the mixture to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.
After 2 h of continuous stirring, an oil and solution bilayer was produced upon leaving the reaction mixture to stand.
The ABTS radical cation (ABTS+) was produced by reacting 7 mM stock solution of ABTS with 2.45 mM potassium persulfate and allowing the mixture to stand in the dark for at least 6 h at room temperature before use.
ABTS radical cation (ABTS+) was produced by reacting ABTS stock solution with 2.45 mM potassium persulfate (final concentration) and allowing the mixture to stand in the dark at room temperature for 12-16 h before use.
ABTS was produced by reacting the ABTS stock solution with 2.45 mM potassium persulfate (final concentration) and allowing the mixture to stand in the dark at room temperature for 12-16 h before use.
The ABTS stock solution was prepared by reacting ABTS (7 mM) and potassium persulphate (2.45 mM) and allowing the mixture to stand for at least 16 h to generate ABTS·+ free radicals.
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The mixture allowed to stand in the dark at room temperature for 12 h before use.
The stirring was then stopped and the mixture left to stand at room temperature.
It is important to beat the mixture hard, so that gluten forms, for the mixture to then stand to allow the starch to swell and any air bubbles to pop.
After addition, the cooling bath was removed and the mixture was allowed to warm to ambient temperature and the mixture was allowed to stand 14 h.
After mixing for 20 min, the mixture was allowed to stand at 4 °C for 24 hours.
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