Effects of Blueberry cooking on radical Scavenging activity and Anthocyanins and anthocyanidins degradation

[abstract]

Bibliographic Details
Main Author: Oliveira, Carla (author)
Other Authors: Amaro, Luís (author), Pinho, Olívia (author), Ferreira, Isabel (author)
Format: conferenceObject
Language:eng
Published: 2010
Subjects:
Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Online Access:https://hdl.handle.net/10216/100140
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/100140

Internet

https://hdl.handle.net/10216/100140

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