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Effects of Blueberry Cooking on Radical Scavenging Activity and Anthocyanins and Anthocyanidins Degradation

Title
Effects of Blueberry Cooking on Radical Scavenging Activity and Anthocyanins and Anthocyanidins Degradation
Type
Poster in an International Conference
Year
2010
Authors
Oliveira, Carla
(Author)
Other
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Amaro, Luís
(Author)
FCNAUP
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Pinho, Olívia
(Author)
FCNAUP
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Ferreira, Isabel
(Author)
FCNAUP
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Conference International
II World Congress of Public Health Nutrition/I Latinamerican Congress of Community Nutrition
Centro de Congressos da Alfândega, Porto, 23 a 25 de Setembro de 2010
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
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Effects of Blueberry cooking on radical Scavenging activity and Anthocyanins and anthocyanidins degradation (2010)
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