Publication
Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale
| dc.contributor.author | Vieira, Carolina | |
| dc.contributor.author | Silva, Marta da | |
| dc.contributor.author | Simões, Margarida | |
| dc.contributor.author | Rodrigues, Gonçalo | |
| dc.contributor.author | Albuquerque, Tânia | |
| dc.contributor.author | Ramalho, Renata | |
| dc.contributor.author | Pereira, Paula | |
| dc.date.accessioned | 2022-06-09T15:14:27Z | |
| dc.date.available | 2022-06-09T15:14:27Z | |
| dc.date.issued | 2021 | |
| dc.description | Abstract in proceedings of the Fourth International Congress of CiiEM: Health, Well-Being and Ageing in the 21st Century, held at Egas Moniz’ University Campus in Monte de Caparica, Almada, from 3–5 June 2019. | pt_PT |
| dc.description | This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Carolina Vieira, Marta da Silva, Margarida Simões, Gonçalo Rodrigues, Tânia Albuquerque, Renata Ramalho & Paula Pereira (2021) Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale, Annals of Medicine, 53:sup1, S105-S106, DOI: 10.1080/07853890.2021.1896080 | pt_PT |
| dc.identifier.doi | 10.1080/07853890.2021.1896080 | pt_PT |
| dc.identifier.issn | 1365-2060 | |
| dc.identifier.issn | 0785-3890 | |
| dc.identifier.uri | http://hdl.handle.net/10400.26/41023 | |
| dc.language.iso | eng | pt_PT |
| dc.publisher | Taylor and Francis | pt_PT |
| dc.relation.publisherversion | https://doi.org/10.1080/07853890.2021.1896080 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Cooking methods | pt_PT |
| dc.subject | Vitamin C | pt_PT |
| dc.subject | Ascorbic acid | pt_PT |
| dc.subject | Dehydroascorbic acid | pt_PT |
| dc.subject | Galega kale | pt_PT |
| dc.title | Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale | pt_PT |
| dc.type | other | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | S106 | pt_PT |
| oaire.citation.startPage | S105 | pt_PT |
| oaire.citation.title | Annals of Medicine | pt_PT |
| oaire.citation.volume | 53(sup 1) | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | other | pt_PT |
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