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Publicação
Effect of conventional heat treatment on phenolic contents and free radical scavenging activity of green leafy vegetables
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Orientador(es)
Resumo(s)
Vegetables represent a higly significant source of functional substances, which might benefit physiological functions in the human metabolism.
Descrição
Palavras-chave
Phenolics Total antioxidant activity Green leafy vegetables Thermal treatment
Contexto Educativo
Citação
Vinha, A.F., Castro, A., Barreira, S.V.P., Alves, R.C., Oliveira, M.B.P.P. 2013. Effect of conventional heat treatment on pehnolic contentes and free radical scavenging activity of green leafy vegetables. International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives. p. 160-161. ISBN: 978-989-8631-08-4
Editora
Associação Portuguesa de Nutricionistas