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Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity

dc.contributor.authorTÜTEM, Esma
dc.date.accessioned2021-03-03T20:22:40Z
dc.date.available2021-03-03T20:22:40Z
dc.identifier.citationTÜTEM E., "Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity", Workshop on Antioxidant Measurement Assay Methods, İstanbul, Türkiye, 21 Nisan 2010, ss.18
dc.identifier.othervv_1032021
dc.identifier.otherav_599b7cfe-63a9-49ce-8bdc-d35228cb2a63
dc.identifier.urihttp://hdl.handle.net/20.500.12627/63034
dc.language.isoeng
dc.subjectTemel Bilimler
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.titleCombined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID301377


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