Author(s): Dias, Cindy ; Amaro, Ana ; Salvador, Ângelo ; Rocha, Sílvia M. ; Silvestre, Armando ; Isidoro, Nelson ; Pintado, Manuela
Date: 2018
Persistent ID: http://hdl.handle.net/10400.14/43461
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Subject(s): Antioxidants; Fruit browning; Phenolic compounds; Triterpenic acids; Polyphenol oxidase
