Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/93096| Author(s): | Amaro, Luís Almeida, L.F. Ferreira, Isabel Pinho, Olívia |
| Title: | Antioxidant activity and total phenolic compounds of New Zealand spinach (Tetragonia tetragonioides): changes during boiling |
| Issue Date: | 2011 |
| Subject: | Ciências da Saúde, Ciências da saúde Health sciences, Health sciences |
| Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
| URI: | https://repositorio-aberto.up.pt/handle/10216/93096 |
| Source: | Culinary Arts and Sciences VII. Global, National and Local Perspectives |
| Document Type: | Resumo de Comunicação em Conferência Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 46847.pdf Restricted Access | 267.67 kB | Adobe PDF | Request a copy from the Author(s) |
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