Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/93831
Author(s): Pinho, Olívia
Melo, Armindo
Viegas, Olga
Petisca, Catarina
Quelhas, Inês
Ferreira, Isabel
Title: Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics
Issue Date: 2008
Abstract: [Abstract]
Description: [Resumo]
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/10216/93831
Source: VII Brazilian Meeting on Chemistry of Food and Beverages
Document Type: Resumo de Comunicação em Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Resumo de Comunicação em Conferência Internacional

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