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Combined HPLC-CUPRAC (Cupric Ion Reducing Antioxidant Capacity) assay of parsley, celery leaves, and nettle

dc.contributor.authorTÜTEM, ESMA
dc.contributor.authorSÖZGEN BAŞKAN, KEVSER
dc.contributor.authorAPAK, MUSTAFA REŞAT
dc.contributor.authorYıldız, Leyla
dc.date.accessioned2021-03-05T20:03:09Z
dc.date.available2021-03-05T20:03:09Z
dc.identifier.citationYıldız L., SÖZGEN BAŞKAN K., TÜTEM E., APAK M. R. , "Combined HPLC-CUPRAC (Cupric Ion Reducing Antioxidant Capacity) assay of parsley, celery leaves, and nettle", 6th Aegean Analytical Chemistry Days, Türkiye, ss.346
dc.identifier.othervv_1032021
dc.identifier.otherav_d229c63c-d840-4a21-aceb-ea6229e498cd
dc.identifier.urihttp://hdl.handle.net/20.500.12627/138857
dc.language.isoeng
dc.subjectTemel Bilimler
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.titleCombined HPLC-CUPRAC (Cupric Ion Reducing Antioxidant Capacity) assay of parsley, celery leaves, and nettle
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID671856


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