Enhancing The Biological Properties of Food: A Comparison Between Moringa Oleifera Extracts and Microparticles as Natural Ingredients for Food Fortification

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/160518

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DC Field	Value	Language
dc.creator	Rita Maria da Costa Miranda
dc.date.accessioned	2025-11-06T04:59:34Z	-
dc.date.available	2025-11-06T04:59:34Z	-
dc.date.issued	2024-07-16
dc.date.submitted	2024-08-07
dc.identifier.other	sigarra:681438
dc.identifier.uri	https://hdl.handle.net/10216/160518	-
dc.language.iso	eng
dc.rights	embargoedAccess
dc.subject	Outras ciências da engenharia e tecnologias
dc.subject	Other engineering and technologies
dc.title	Enhancing The Biological Properties of Food: A Comparison Between Moringa Oleifera Extracts and Microparticles as Natural Ingredients for Food Fortification
dc.type	Dissertação
dc.date.embargo	2027-07-15
dc.contributor.uporto	Faculdade de Engenharia
dc.identifier.doi	10.34626/1e05-q520
dc.identifier.tid	203861469
dc.subject.fos	Ciências da engenharia e tecnologias::Outras ciências da engenharia e tecnologias
dc.subject.fos	Engineering and technology::Other engineering and technologies
thesis.degree.discipline	Mestrado em Bioengenharia
thesis.degree.grantor	Faculdade de Engenharia
thesis.degree.grantor	Universidade do Porto
thesis.degree.level	1
rcaap.embargofct	Escrita de artigos científicos.
Appears in Collections:	FEUP - Dissertação

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