Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/96415
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Oliveira, Carla | |
dc.creator | Amaro, Luís | |
dc.creator | Pinho, Olívia | |
dc.creator | Ferreira, Isabel | |
dc.date.accessioned | 2022-09-10T06:03:44Z | - |
dc.date.available | 2022-09-10T06:03:44Z | - |
dc.date.issued | 2010 | |
dc.identifier.other | sigarra:966 | |
dc.identifier.uri | https://hdl.handle.net/10216/96415 | - |
dc.language.iso | eng | |
dc.rights | restrictedAccess | |
dc.subject | Ciências da Saúde, Ciências da saúde | |
dc.subject | Health sciences, Health sciences | |
dc.title | Effects of Blueberry Cooking on Radical Scavenging Activity and Anthocyanins and Anthocyanidins Degradation | |
dc.type | Poster em Conferência Internacional | |
dc.contributor.uporto | Faculdade de Ciências da Nutrição e Alimentação | |
dc.subject.fos | Ciências médicas e da saúde::Ciências da saúde | |
dc.subject.fos | Medical and Health sciences::Health sciences | |
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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