Utilization of food industry wastes for the production of zero-valent iron nanoparticles

Author:

Machado S.,Grosso J.P.,Nouws H.P.A.,Albergaria J.T.,Delerue-Matos C.

Funder

FEDER

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference24 articles.

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3. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay;Benzie;J Agric Food Chem,1999

4. A comparative evaluation of hexavalent chromium treatment in contaminated soil by calcium polysulfide and green-tea nanoscale zero-valent iron;Chrysochoou;J Hazard Mater,2012

5. Liquid fruit — market report;EFJA,2012

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