Enxeñería Química 4
EQ4
Instituto Politécnico de Bragança
Bragança, PortugalPublications in collaboration with researchers from Instituto Politécnico de Bragança (1)
2019
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570