Publicação
Olive pomace powders: development and characterisation of new functional food ingredients
| dc.contributor.author | Ribeiro, Tânia B. | |
| dc.contributor.author | Oliveira, Ana L. | |
| dc.contributor.author | Vicente, António A. | |
| dc.contributor.author | Nunes, João | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2025-08-07T14:46:29Z | |
| dc.date.available | 2025-08-07T14:46:29Z | |
| dc.date.issued | 2019-07-01 | |
| dc.identifier.other | 7b0e0436-f35d-47e6-af9b-ceeae8720fd1 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/54261 | |
| dc.language.iso | eng | |
| dc.peerreviewed | no | |
| dc.rights.uri | N/A | |
| dc.title | Olive pomace powders: development and characterisation of new functional food ingredients | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.conferenceDate | 2019-07-01 | |
| oaire.citation.conferencePlace | Faro, Portugal | |
| oaire.citation.title | XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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