Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/6571
Title: Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)
Authors: Barros, Ana I.R.N.A.
Nunes, Fernando M.
Gonçalves, Berta
Bennett, Richard N.
Silva, Ana Paula
Issue Date: 2011
URI: http://hdl.handle.net/10348/6571
ISSN: 03088146
Document Type: Article
Appears in Collections:DAGRO - Artigo publicado em Revista Científica Indexada

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