Antioxidant Activity and Bioactive Compounds of Lettuce Improved by Espresso Coffee Residues

AuthID
 P-006-HV5
9
Author(s)
Ferreira, A
·
Document Type
Article
Year published
2014
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 145, Pages: 95-101 (7)
Indexing
Wos®
Scopus®
Crossref®28
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 24128454
Scopus: 2-s2.0-84883446499
Wos: WOS:000327685200014
Source Identifiers
ISSN: 0308-8146
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