Promising preserving agents from sage and basil: A case study with yogurts

  1. Ueda, J.M.
  2. Pedrosa, M.C.
  3. Fernandes, F.A.
  4. Rodrigues, P.
  5. Melgar, B.
  6. Dias, M.I.
  7. Pinela, J.
  8. Calhelha, R.C.
  9. Ivanov, M.
  10. Soković, M.
  11. Heleno, S.A.
  12. Carocho, M.
  13. Ineu, R.P.
  14. Ferreira, I.C.F.R.
  15. Barros, L.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS10030676 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus