Atividade antioxidante do alho (Allium sativum L.) quando submetido a diferentes processos tecnológicos
| Autor: | Novo, Catarina Ferreira |
|---|---|
| Přispěvatelé: | Silva, Carla Sousa e, Vinha, Ana Cristina |
| Jazyk: | portugalština |
| Rok vydání: | 2018 |
| Předmět: |
Flavonoids
Atividade antioxidante Ciências Médicas::Medicina Básica [Domínio/Área Científica] Garlic seasoning Condimento de alho Garlic peels Suplemento de alho Fenólicos Cascas de alho Polifenóis Polyphenols Alho Garlic supplement Antioxidant activity Freezing Cooking Congelamento Phenolics Allium sativum Flavonoides Garlic Captação de espécies reativas Cozimento |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Submitted by azevedo@ufp.pt (azevedo@ufp.pt) on 2018-12-06T15:59:06Z No. of bitstreams: 1 PPG_27311.pdf: 595192 bytes, checksum: 3cd8fb36c67096b508f8f9156a9711fb (MD5) Approved for entry into archive by halves@ufp.pt (halves@ufp.pt) on 2018-12-06T16:00:29Z (GMT) No. of bitstreams: 1 PPG_27311.pdf: 595192 bytes, checksum: 3cd8fb36c67096b508f8f9156a9711fb (MD5) Made available in DSpace on 2018-12-06T16:00:29Z (GMT). No. of bitstreams: 1 PPG_27311.pdf: 595192 bytes, checksum: 3cd8fb36c67096b508f8f9156a9711fb (MD5) Previous issue date: 2018-03-08 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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