Biologically Active and Health Promoting Food Components of Nuts, Oilseeds, Fruits, Vegetables, Cereals, and Legumes

AuthID
 P-014-20E
5
Author(s)
Albuquerque, TG
·
Nunes, M
·
Bessada, MF
·
Costa, S
·
Tipo de Documento
Book Chapter
Year published
2020
Publicado
in Chemical Analysis of Food: Techniques and Applications, Second Edition
Páginas: 609-656 (47)
Indexing
Scopus®
Crossref®19
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85103154276
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