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

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

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Workshop on Antioxidant Measurement Assay Methods, İstanbul, Turkey, 21 April 2010, pp.18

Publication Type: Conference Paper / Full Text
City: İstanbul
Country: Turkey
Page Numbers: pp.18
Istanbul University Affiliated: Yes