Artificial Neural Network Modelling of the Antioxidant Activity and Phenolic Compounds of Bananas Submitted to Different Drying Treatments

AuthID
 P-009-TNR
6
Author(s)
Barroca, MJ
·
Alves, M
·
Oliveira, S
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 168, Páginas: 454-459 (6)
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Scopus®
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Publication Identifiers
Pubmed: 25172734
SCOPUS: 2-s2.0-84907325165
Wos: WOS:000343612800060
Source Identifiers
ISSN: 0308-8146
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