Effects of Blueberry cooking on radical Scavenging activity and Anthocyanins and anthocyanidins degradation

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/100140

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DC Field	Value	Language
dc.creator	Oliveira, Carla
dc.creator	Amaro, Luís
dc.creator	Pinho, Olívia
dc.creator	Ferreira, Isabel
dc.date.accessioned	2022-09-08T04:02:18Z	-
dc.date.available	2022-09-08T04:02:18Z	-
dc.date.issued	2010
dc.identifier.other	sigarra:47383
dc.identifier.uri	https://hdl.handle.net/10216/100140	-
dc.description	[resumo]
dc.description.abstract	[abstract]
dc.language.iso	eng
dc.relation.ispartof	Public Health Nutrition, vol. 13, nº 9(A)
dc.rights	restrictedAccess
dc.subject	Ciências da Saúde, Ciências da saúde
dc.subject	Health sciences, Health sciences
dc.title	Effects of Blueberry cooking on radical Scavenging activity and Anthocyanins and anthocyanidins degradation
dc.type	Resumo de Comunicação em Conferência Internacional
dc.contributor.uporto	Faculdade de Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
Appears in Collections:	FCNAUP - Resumo de Comunicação em Conferência Internacional

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