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Characterization of inorganic contaminants present in rice varieties consumed in Portugal
Contribution of PERSSILAA project to evaluate the nutritional status among elderly people
Trends in the nutritional quality and safety of oils/fats subjected to deep fat frying.
Carotenoids and α-tocopherol content of some aromatic herbs by ultra-high performance liquid chromatography with diode array detection
Vitamin C content in aromatic herbs: a contribution to food composition databases