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IICT7702177020<>77022
TagInd1Ind2CodeValue
0010077021
00520120823034433.0
035 a0024502
035 a0031271
035 a0075351
100 a20040602 k y0pory0103 ba
1010 aeng
102 aPT
2001 aEffect of drying on anthocyanins of Theobroma cacao L. seeds
fJ.B. Sabugosa Madeira, [et al.]
463 aFunctionalities of pigments in food (Lisbon, 11-14 June 2002
e2nd International Congress on Pigments in Food
fSociedade Portuguesa de Química
vLisboa
463 eSociedade Portuguesa de Química, 2002
vp. 303-305
463 efigs., gráficos
606 aBiotecnologia
606 aTeobroma cacao
606 aAntocianina
606 aComposto fenolico
606 aHPLC
686 aBCI
686 aY
700 1aMadeira
bJ.B. Sabugosa
701 1aAlmeida
bM.H.G.
701 1aLeitão
bM.C. Aguiar
701 1aFragoso
bR.A.
701 1aLeitão
bA. Eduardo B.
701 1aEspirito-Santo
bS.
801 0aPT
bIICT
c20040602
gRPC
930 dCDI 25191H
93120040602
935k
936y
9370
938ba
955 c20070416
dADMIN
n1
966 b23/08/2012
lMLITD
sCDI 25191H
w2089871648
970 aMF
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