Ferreira da Vinha, AnaCastro, A.Barreira, SérgioAlves, R.C.Oliveira, M.B.P.P.2021-04-222021-04-222013-06Vinha, 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: 978-989-8631-08-4978-989-8631-08-4http://hdl.handle.net/10284/9767Vegetables represent a higly significant source of functional substances, which might benefit physiological functions in the human metabolism.engPhenolicsTotal antioxidant activityGreen leafy vegetablesThermal treatmentconference object