Publicação
Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits
| dc.contributor.author | Dias, Cindy | |
| dc.contributor.author | Amaro, Ana L. | |
| dc.contributor.author | Fonseca, Alexandre | |
| dc.contributor.author | Rocha, Sílvia M. | |
| dc.contributor.author | Silvestre, Armando | |
| dc.contributor.author | Isidoro, Nelson | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2024-01-17T15:39:01Z | |
| dc.date.available | 2024-01-17T15:39:01Z | |
| dc.date.issued | 2019-07-01 | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.14/43657 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.title | Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Algarve, Portugal | pt_PT |
| oaire.citation.title | XII Iberoamerican Congress of Food Engineering-CIBIA 2019 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |