Pular para o conteúdo principal
  • Portal do Governo Brasileiro
  • Atualize sua Barra de Governo
Início
Buscar: Pesquisador(a) | Publicação
Portuguese Chinese (Simplified) English French German Korean Russian Spanish Swahili Yoruba

Menu principal

  • PESQUISADORES
  • REVISTAS
  • ASSUNTOS
  • PUBLICAÇÕES
Início Journal of Culinary Science & Technology

Journal of Culinary Science & Technology

Publicação

Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

Effect of different methods of vegetable preparation on their concentration of polyphenols and antioxidant capacity

Subscrever Journal of Culinary Science & Technology

Enquete

CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Sobre o site | Fale conosco

Versão Alpha. As informações contidas neste site foram importadas do Lattes no dia 01/03/2019.