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://hdl.handle.net/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 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 47441.pdf Restricted Access | 335.09 kB | Adobe PDF | Request a copy from the Author(s) |
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