Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/6569
Title: Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.)
Authors: Gonçalves, B.
Borges, O.
Rosa, E.
Coutinho, J.
Silva, A.P.
Issue Date: 2012
URI: http://hdl.handle.net/10348/6569
Document Type: Article
Appears in Collections:DAGRO - Artigo publicado em Revista Científica Indexada

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