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Copper(Ii)- And Iron(Iii)-Based Antioxidant Capacity Assays For Food With Enhanced Selectivity And Sensitivity

dc.contributor.authorBERKER, KADRİYE IŞIL
dc.contributor.authorBEKDEŞER, BURCU
dc.contributor.authorÖZYÜREK, MUSTAFA
dc.contributor.authorAPAK, MUSTAFA REŞAT
dc.contributor.authorGÜÇLÜ, KUBİLAY
dc.contributor.authorÇELİK, SALİHA ESİN
dc.date.accessioned2021-03-04T10:19:47Z
dc.date.available2021-03-04T10:19:47Z
dc.identifier.citationAPAK M. R. , GÜÇLÜ K., ÖZYÜREK M., ÇELİK S. E. , BERKER K. I. , BEKDEŞER B., "Copper(Ii)- And Iron(Iii)-Based Antioxidant Capacity Assays For Food With Enhanced Selectivity And Sensitivity", 2nd International Congress on Food and Nutrition, İstanbul, Türkiye, 1 - 04 Ekim 2007, ss.72
dc.identifier.othervv_1032021
dc.identifier.otherav_6c9a2e80-0f77-493b-b51f-fdfbaa052ee7
dc.identifier.urihttp://hdl.handle.net/20.500.12627/75080
dc.language.isotur
dc.subjectTemel Bilimler
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.titleCopper(Ii)- And Iron(Iii)-Based Antioxidant Capacity Assays For Food With Enhanced Selectivity And Sensitivity
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.contributor.firstauthorID588451


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