Dias, CindyAmaro, AnaSalvador, ÂngeloRocha, Sílvia M.Silvestre, ArmandoIsidoro, NelsonPintado, Manuela2024-01-032024-01-032018http://hdl.handle.net/10400.14/43461engAntioxidantsFruit browningPhenolic compoundsTriterpenic acidsPolyphenol oxidaseAntioxidant and anti-browning activity of different bioactive compoundsconference object