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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 178

Orrialdeak: 70-75

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.01.045 GOOGLE SCHOLAR
Datuen iturria: Scopus