Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.)

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dc.contributor.authorGonçalves, B.
dc.contributor.authorBorges, O.
dc.contributor.authorRosa, E.
dc.contributor.authorCoutinho, J.
dc.contributor.authorSilva, A.P.
dc.date.accessioned2016-10-06T11:21:27Z
dc.date.available2016-10-06T11:21:27Z
dc.date.issued2012en_US
dc.date.updated2016-08-23T13:24:02Z
dc.identifier.urihttp://hdl.handle.net/10348/6569
dc.language.isoengpt
dc.rightsopen accesspt
dc.titleEffect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.)pt
dc.typejournal articlept
dspace.entity.typePublicationen
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