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

AuthID
 P-006-HV5
9
Author(s)
Gomes, T
·
Ferreira, A
·
Mendes, E
·
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 145, Páginas: 95-101 (7)
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Scopus®
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Publication Identifiers
Pubmed: 24128454
SCOPUS: 2-s2.0-84883446499
Wos: WOS:000327685200014
Source Identifiers
ISSN: 0308-8146
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