Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/141288| Author(s): | João Rocha |
| Title: | Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products |
| Issue Date: | 2021-11-15 |
| DOI: | 10.1080/10408398.2021.2007844 |
| URI: | https://hdl.handle.net/10216/141288 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 559283.pdf Restricted Access | 2.61 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.