Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/111173
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | C. Soares | |
dc.creator | R. C. Alves | |
dc.creator | Beatriz B P P Oliveira | |
dc.date.accessioned | 2022-09-11T00:44:58Z | - |
dc.date.available | 2022-09-11T00:44:58Z | - |
dc.date.issued | 2015 | |
dc.identifier.other | sigarra:257802 | |
dc.identifier.uri | https://hdl.handle.net/10216/111173 | - |
dc.language.iso | por | |
dc.relation.ispartof | Processing and Impact Active Components in Foods | |
dc.rights | restrictedAccess | |
dc.title | Acrylamide in Coffee: Influence of Processing | |
dc.type | Capítulo ou Parte de Livro | |
dc.contributor.uporto | Faculdade de Farmácia | |
Appears in Collections: | FFUP - Capítulo ou Parte de Livro |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
257802.pdf Restricted Access | 5.47 MB | Adobe PDF | Request a copy from the Author(s) |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.