Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/118153
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dc.creatorElsa Judite Ferreira de Azevedo Brandão
dc.date.accessioned2022-09-07T04:06:06Z-
dc.date.available2022-09-07T04:06:06Z-
dc.date.issued2018-12-03
dc.date.submitted2019-01-03
dc.identifier.othersigarra:305986
dc.identifier.urihttps://hdl.handle.net/10216/118153-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectQuímica
dc.subjectChemical sciences
dc.titleINOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages
dc.typeTese
dc.contributor.uportoFaculdade de Ciências
dc.identifier.tid101593236
dc.subject.fosCiências exactas e naturais::Química
dc.subject.fosNatural sciences::Chemical sciences
thesis.degree.disciplineDoutoramento em Química Sustentável
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level2
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