Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/96415
Author(s): Oliveira, Carla
Amaro, Luís
Pinho, Olívia
Ferreira, Isabel
Title: Effects of Blueberry Cooking on Radical Scavenging Activity and Anthocyanins and Anthocyanidins Degradation
Issue Date: 2010
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/10216/96415
Document Type: Poster em Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Poster em Conferência Internacional

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