By-Products of Camu-Camu [Myrciaria Dubia (Kunth) Mcvaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

AuthID
 P-00R-SM2
9
Author(s)
Conceicao, N
·
Albuquerque, BR
·
Pereira, C
·
Correa, RCG
·
Lopes, CB
·
Alves, MJ
·
Tipo de Documento
Article
Year published
2020
Publicado
in MOLECULES
Volume: 25, Número: 1, Páginas: 70 (17)
Indexing
Wos®
Scopus®
Crossref®22
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31878221
SCOPUS: 2-s2.0-85077253745
Wos: WOS:000513770000070
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service