Incorporation of Olive Pomace Ingredients into Yoghurts as a Source of Fibre and Hydroxytyrosol: Antioxidant Activity and Stability Throughout Gastrointestinal Digestion

AuthID
 P-00T-CEH
7
Author(s)
Bonifacio Lopes, T
·
Morais, P
·
Nunes, J
·
Document Type
Article
Year published
2021
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 297, Pages: 110476 (15)
Indexing
Wos®
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85099885194
Wos: WOS:000636042000002
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service