Effect of conventional heat treatment on phenolic contents and free radical scavenging activity of green leafy vegetables
Vegetables represent a higly significant source of functional substances, which might benefit physiological functions in the human metabolism.
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10284/9767 |
| País: | Portugal |
| Oai: | oai:bdigital.ufp.pt:10284/9767 |