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

AuthID
 P-00J-EZK
6
Author(s)
Alves, M
·
Oliveira, S
·
Tipo de Documento
Article
Year published
2015
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 168, Páginas: 454-459
Conference
Food Chemistry
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ISSN: 0308-8146
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