Effects of Different Drying Methods on the Bioactive Compounds and Antioxidant Properties of Edible Centaurea (Centaurea Cyanus) Petals [Efeito de Diferentes Métodos de Secagem Nos Compostos Bioactivos e Propriedades Antioxidantes de Pétalas de Centáurea (Centaurea Cyanus)]

AuthID
 P-00P-TNC
5
Author(s)
Fernandes, L
·
Document Type
Article
Year published
2018
Published
in Brazilian Journal of Food Technology, ISSN: 1981-6723
Volume: 21, Issue: 0
Indexing
Scopus®
Crossref®32
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85055623161
Source Identifiers
ISSN: 1981-6723
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