Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples

  1. Della Pelle, F.
  2. Vilela, D.
  3. González, M.C.
  4. Lo Sterzo, C.
  5. Compagnone, D.
  6. Del Carlo, M.
  7. Escarpa, A.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2015

Volume: 178

Pages: 70-75

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.01.045 GOOGLE SCHOLAR
Data source: Scopus