Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/118153
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Elsa Judite Ferreira de Azevedo Brandão | |
dc.date.accessioned | 2022-09-07T04:06:06Z | - |
dc.date.available | 2022-09-07T04:06:06Z | - |
dc.date.issued | 2018-12-03 | |
dc.date.submitted | 2019-01-03 | |
dc.identifier.other | sigarra:305986 | |
dc.identifier.uri | https://hdl.handle.net/10216/118153 | - |
dc.language.iso | eng | |
dc.rights | openAccess | |
dc.subject | Química | |
dc.subject | Chemical sciences | |
dc.title | INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages | |
dc.type | Tese | |
dc.contributor.uporto | Faculdade de Ciências | |
dc.identifier.tid | 101593236 | |
dc.subject.fos | Ciências exactas e naturais::Química | |
dc.subject.fos | Natural sciences::Chemical sciences | |
thesis.degree.discipline | Doutoramento em Química Sustentável | |
thesis.degree.grantor | Faculdade de Ciências | |
thesis.degree.grantor | Universidade do Porto | |
thesis.degree.level | 2 | |
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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