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Determination of Antioxidant Capacity and Total Polyphenol Content of the Extracts from Three Different Parts of Olive Plant and the Green Production of Iron Nano Particles (GInPs)

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dc.contributor.authorÖğütveren, Ülker Bakır
dc.contributor.authorÖzmen, Fadime Karaer
dc.contributor.authorEsra Fındık
dc.contributor.orcid0000-0003-4423-205X
dc.date.accessioned2025-11-13T22:57:55Z
dc.date.issued2018-06-01
dc.identifier.doihttps://doi.org/10.18178/ijcea.2018.9.3.706
dc.identifier.endpage100
dc.identifier.issn2010-0221
dc.identifier.issue3
dc.identifier.openalexW2903905161
dc.identifier.startpage97
dc.identifier.urihttps://hdl.handle.net/11421/15894
dc.identifier.urihttps://doi.org/10.18178/ijcea.2018.9.3.706
dc.identifier.volume9
dc.language.isoen
dc.relation.ispartofInternational Journal of Chemical Engineering and Applications
dc.rightsopenAccess
dc.subjectPolyphenol
dc.subjectAntioxidant capacity
dc.subjectChemistry
dc.subjectFood science
dc.subjectAntioxidant
dc.subjectBotany
dc.subjectBiology
dc.subjectBiochemistry
dc.subject.sdg12
dc.titleDetermination of Antioxidant Capacity and Total Polyphenol Content of the Extracts from Three Different Parts of Olive Plant and the Green Production of Iron Nano Particles (GInPs)
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5039819512
local.authorid.openalexA5015769833

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