Universidad de Córdoba-ko ikertzaileekin lankidetzan egindako argitalpenak (6)


  1. Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

    International Journal of Food Science and Technology, Vol. 52, Núm. 7, pp. 1639-1644


  1. Determination of antioxidant activity of spices and their active principles by differential pulse voltammetry

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 582-589

  2. Mechanism of mercury electrooxidation in the presence of hydrogen peroxide and antioxidants

    Journal of the Electrochemical Society, Vol. 161, Núm. 12, pp. H854-H859


  1. Sugar (ribose), spice (peroxidase) and all things nice (laccase hair-dyes)

    Microbial Biotechnology, Vol. 3, Núm. 2, pp. 131-133