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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2015

Volumen: 178

Pages: 70-75

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.01.045 GOOGLE SCHOLAR
La source de données: Scopus