Publicação
Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
| dc.contributor.author | Ribeiro, Tânia B. | |
| dc.contributor.author | Oliveira, Ana | |
| dc.contributor.author | Coelho, Marta | |
| dc.contributor.author | Vilas Boas, Ana | |
| dc.contributor.author | Nunes, João | |
| dc.contributor.author | Vicente, António A. | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2024-10-11T16:39:58Z | |
| dc.date.available | 2024-10-11T16:39:58Z | |
| dc.date.issued | 2019-07 | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.14/46957 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.title | Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Portugal | pt_PT |
| oaire.citation.title | 8th International Symposium on "Delivery of Functionality in Complex Food Systems” | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |