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://hdl.handle.net/10216/96415 |
| Document Type: | Poster em Conferência Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FCNAUP - Poster em Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 966.pdf Restricted Access | 393.04 kB | Adobe PDF | Request a copy from the Author(s) |
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