Publicações

AuthID
P-00X-TTK

Author(s)

Gaspar, MC

Sousa, HCD

Tipo de Documento

Article

Year published

2023

Publicado

in CURRENT OPINION IN FOOD SCIENCE, ISSN: 2214-7993

Volume: 50, Páginas: 100983 (7)

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Wos^®

Scopus^®

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Handle^®

Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.cofs.2022.100983

Handle: https://hdl.handle.net/10400.8/9088

SCOPUS: 2-s2.0-85146963039

Wos: WOS:000994585300001

Source Identifiers

ISSN: 2214-7993

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