The Influence of Salt Reduction with Encapsulated Oleoresins on the Quality of Mayonnaise, Mustard, and Ketchup

AuthID
P-017-5DR
8
Author(s)
Serrano, C
·
Sapata, M
·
Tasso, A
·
Viegas, C
·
Figueira, D
·
Komora, N
Document Type
Article
Year published
2024
Published
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 11
Indexing
Publication Identifiers
Pubmed: 39364159
Scopus: 2-s2.0-85206016829
Wos: WOS:001328145900001
Source Identifiers
ISSN: 2296-861X
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