Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/160518| Author(s): | Rita Maria da Costa Miranda |
| Title: | Enhancing The Biological Properties of Food: A Comparison Between Moringa Oleifera Extracts and Microparticles as Natural Ingredients for Food Fortification |
| Issue Date: | 2024-07-16 |
| Subject: | Outras ciências da engenharia e tecnologias Other engineering and technologies |
| Scientific areas: | Ciências da engenharia e tecnologias::Outras ciências da engenharia e tecnologias Engineering and technology::Other engineering and technologies |
| DOI: | 10.34626/1e05-q520 |
| TID identifier: | 203861469 |
| URI: | https://hdl.handle.net/10216/160518 |
| Document Type: | Dissertação |
| Rights: | embargoedAccess |
| Embargo End Date: | 2027-07-15 |
| Appears in Collections: | FEUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 681438.pdf Restricted Access | Enhancing The Biological Properties of Food: A Comparison Between Moringa Oleifera Extracts and Microparticles as Natural Ingredients for Food Fortification | 3.3 MB | Adobe PDF | View/Open |
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