Incorporation of Olive Pomace Ingredients into Yoghurts as a Source of Fibre and Hydroxytyrosol: Antioxidant Activity and Stability Throughout Gastrointestinal Digestion

AuthID
 P-00T-CEH
7
Author(s)
Bonifacio Lopes, T
·
Morais, P
·
Nunes, J
·
Tipo de Documento
Article
Year published
2021
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 297, Páginas: 110476 (15)
Indexing
Wos®
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85099885194
Wos: WOS:000636042000002
Source Identifiers
ISSN: 0260-8774
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