Você está em: Start > Publications > Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity > View related publications
Copyright 1996-2025 © Faculdade de Arquitectura da Universidade do Porto
I Terms and Conditions
I Acessibility
I Index A-Z
Page created on: 2025-11-16 at 20:17:16 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book
Page created on: 2025-11-16 at 20:17:16 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book