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Copper(II)- and Iron(III)-Based Antioxidant Capacity Assays for Food with Enhanced Selectivity and Sensitivity

dc.contributor.authorBerker, K. Işıl
dc.contributor.authorBEKDEŞER, Burcu
dc.contributor.authorÖZYÜREK, Mustafa
dc.contributor.authorAPAK, Mustafa Reşat
dc.contributor.authorGÜÇLÜ, Kubilay
dc.contributor.authorÇELİK, Saliha Esin
dc.date.accessioned2021-03-04T19:43:04Z
dc.date.available2021-03-04T19:43:04Z
dc.identifier.citationAPAK M. R. , GÜÇLÜ K., ÖZYÜREK M., ÇELİK S. E. , BEKDEŞER B., Berker K. I. , "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, 24 - 26 Ekim 2007, ss.72
dc.identifier.othervv_1032021
dc.identifier.otherav_911d7969-f671-4756-bacf-4f5601712c0c
dc.identifier.urihttp://hdl.handle.net/20.500.12627/97922
dc.language.isoeng
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.firstauthorID648584


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