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Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides

Title
Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides
Type
Thesis
Year
2026-02-02
Authors
Mónica Geraldo de Jesus
(Author)
FCUP
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Scientific classification
FOS: Natural sciences > Chemical sciences
Other information
Language: English
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