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Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods

Title
Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods
Type
Article in International Scientific Journal
Year
2023
Authors
Ferreira, S.M.
(Author)
FEUP
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Lúcia Silveira Santos
(Author)
FEUP
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Journal
Title: Food BioscienceImported from Authenticus Search for Journal Publications
Vol. 51 No. 102293
ISSN: 2212-4292
Publisher: Elsevier
Indexing
Publicação em ISI Web of Knowledge ISI Web of Knowledge
Publicação em Scopus Scopus
ScienceDirect (Elsevier)
Other information
Type (Professor's evaluation): Scientific
Documents
File name Description Size
2023_Ferreira_Food Bioscience Artigo original 3205.61 KB
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