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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 3

Type: Article

DOI: 10.3390/FOODS10030676 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus