Enxeñería Química 4
EQ4
Instituto Politécnico de Bragança
Bragança, PortugalInstituto Politécnico de Bragança-ko ikertzaileekin lankidetzan egindako argitalpenak (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