Acorn Flour from Holm Oak (Quercus Rotundifolia): Assessment of Nutritional, Phenolic, and Technological Profile

AuthID
 P-00X-H68
7
Author(s)
Martins, RB
·
Gouvinhas, I
·
Tipo de Documento
Article
Year published
2022
Publicado
in CURRENT RESEARCH IN FOOD SCIENCE, ISSN: 2665-9271
Volume: 5, Número: 2022, Páginas: 2211-2218 (8)
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Scopus®
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Publication Identifiers
Pubmed: 36419742
SCOPUS: 2-s2.0-85141981607
Wos: WOS:000894831800004
Source Identifiers
ISSN: 2665-9271
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