Research output per year
Research output per year
Search results
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2015
Nanotechnological methods of antioxidant characterization
Apak, R., Çapanoglu, E. & Arda, A. Ü., 2015, The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Guthrie, B., Beauchamp, J., Buettner, A. & Lavine, B. K. (eds.). American Chemical Society, p. 209-234 26 p. (ACS Symposium Series; vol. 1191).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review
6 Citations (Scopus)