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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 3

Type: Article

DOI: 10.3390/FOODS10030676 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus