Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/118153| Author(s): | Elsa Judite Ferreira de Azevedo Brandão |
| Title: | INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages |
| Issue Date: | 2018-12-03 |
| Subject: | Química Chemical sciences |
| Scientific areas: | Ciências exactas e naturais::Química Natural sciences::Chemical sciences |
| DOI: | 10.34626/7vbs-0f33 |
| TID identifier: | 101593236 |
| URI: | https://hdl.handle.net/10216/118153 |
| Document Type: | Tese |
| Rights: | openAccess |
| Appears in Collections: | FCUP - Tese |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 305986.pdf | INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages | 6.33 MB | Adobe PDF |  View/Open |
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