Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples

标题
Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 178, Issue -, Pages 70-75
出版商
Elsevier BV
发表日期
2015-01-14
DOI
10.1016/j.foodchem.2015.01.045

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