Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content

Original language	English
Publication status	Published - Oct 2005
Event	INTRADFOOD 2005 – Innovations in Traditional Foods: 2005 EFFoST Annual Meeting - Valencia, Spain Duration: 25 Oct 2005 → 28 Oct 2005

Conference

Conference	INTRADFOOD 2005 – Innovations in Traditional Foods
Country/Territory	Spain
City	Valencia
Period	25/10/05 → 28/10/05

Access to Document

• 72970470Final published version, 346 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/6048Licence: Unspecified

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Gonçalves, E. M., Alegria, C., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2005). Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain. http://hdl.handle.net/10400.14/6048

Gonçalves, Elsa M. ; Alegria, Carla ; Abreu, Marta et al. / Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.

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title = "Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content",

author = "Gon{\c c}alves, {Elsa M.} and Carla Alegria and Marta Abreu and Brand{\~a}o, {Teresa R. S.} and Silva, {Cristina L. M.}",

year = "2005",

month = oct,

language = "English",

note = "INTRADFOOD 2005 – Innovations in Traditional Foods : 2005 EFFoST Annual Meeting ; Conference date: 25-10-2005 Through 28-10-2005",

}

Gonçalves, EM, Alegria, C, Abreu, M, Brandão, TRS & Silva, CLM 2005, 'Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content', INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain, 25/10/05 - 28/10/05. <http://hdl.handle.net/10400.14/6048>

Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content. / Gonçalves, Elsa M.; Alegria, Carla; Abreu, Marta et al.
2005. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.

Research output: Contribution to conference › Poster › peer-review

TY - CONF

T1 - Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content

AU - Gonçalves, Elsa M.

AU - Alegria, Carla

AU - Abreu, Marta

AU - Brandão, Teresa R. S.

AU - Silva, Cristina L. M.

PY - 2005/10

Y1 - 2005/10

M3 - Poster

T2 - INTRADFOOD 2005 – Innovations in Traditional Foods

Y2 - 25 October 2005 through 28 October 2005

ER -

Gonçalves EM, Alegria C, Abreu M, Brandão TRS, Silva CLM. Effect of conventional heat and thermosonication treatments on broccoli (brassica oleracea L.) total phenolic content. 2005. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.