Polyunsaturated fatty acids as ingredients for functional foods

Publication

dc.contributor.author	Carvalho, Ana P.
dc.contributor.author	Malcata, F. Xavier
dc.date.accessioned	2011-09-29T11:20:23Z
dc.date.available	2011-09-29T11:20:23Z
dc.date.issued	2001
dc.identifier.citation	CARVALHO, Ana P. ; MALCATA, F. Xavier - Polyunsaturated fatty acids as ingredients for functional foods. Functional foods: an introductory course. Porto : Escola Superior de Biotecnologia - Universidade Católica Portuguesa, 2001. ISBN 972-98476-3-0. p. 79-93	por
dc.identifier.uri	http://hdl.handle.net/10400.14/5721
dc.language.iso	eng	por
dc.peerreviewed	yes	por
dc.publisher	Escola Superior de Biotecnologia - Universidade Católica Portuguesa	por
dc.title	Polyunsaturated fatty acids as ingredients for functional foods	por
dc.type	book part
dspace.entity.type	Publication
person.familyName	Carvalho
person.familyName	Malcata
person.givenName	Ana
person.givenName	Francisco
person.identifier	K-5479-2013
person.identifier.ciencia-id	6F1E-301F-71BA
person.identifier.ciencia-id	1B13-38A5-35F5
person.identifier.orcid	0000-0001-5967-4200
person.identifier.orcid	0000-0003-3073-1659
person.identifier.rid	K-5479-2013
person.identifier.scopus-author-id	36855267200
person.identifier.scopus-author-id	7102542478
rcaap.rights	openAccess	por
rcaap.type	bookPart	por
relation.isAuthorOfPublication	61e93e5c-d206-455d-84cb-d5cbc048ee5b
relation.isAuthorOfPublication	a06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscovery	a06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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