Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/80813| Author(s): | Isabel Ferreira Olívia Pinho |
| Title: | Antioxidant activity and total phenolic compouds of New Zeland spinach (Tetragomia tetragonioides): Changes during boiling, |
| Issue Date: | 2011 |
| Subject: | Ciências médicas e da saúde Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| URI: | https://repositorio-aberto.up.pt/handle/10216/80813 |
| Source: | Culinary Arts and Sciences VII: Global, National and Local Perspectives |
| Document Type: | Capítulo ou Parte de Livro |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCNAUP - Capítulo ou Parte de Livro FFUP - Capítulo ou Parte de Livro |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 105929.pdf | 892.85 kB | Adobe PDF |  View/Open |
This item is licensed under a Creative Commons License
