Unravelling the Effect of Phenolic Compounds in the Design of a Yeast Protein-Based Emulsions

AuthID
 P-00X-WWT
10
Author(s)
Ribeiro, AC
·
Simoes, S
·
Figueira, D
·
Tasso, A
·
Tipo de Documento
Article
Year published
2023
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 58, Número: 6, Páginas: 3337-3348 (12)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85147266978
Wos: WOS:000928849000001
Source Identifiers
ISSN: 0950-5423
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