1. Repositório Aberto da Universidade do Porto
  2. FEUP - Faculdade de Engenharia
  3. FEUP - Artigo em Revista Científica Internacional
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/166815
Full metadata record
DC FieldValueLanguage
dc.creatorSara M. Ferreira
dc.creatorLoleny Tavares
dc.creatorLúcia Santos
dc.date.accessioned2025-05-29T23:12:29Z-
dc.date.available2025-05-29T23:12:29Z-
dc.date.issued2025-05
dc.identifier.othersigarra:725234
dc.identifier.urihttps://hdl.handle.net/10216/166815-
dc.language.isopor
dc.rightsopenAccess
dc.titleEnhancing Cream Cheese Nutritional Value and Shelf Life with the Incorporation of Free and Microencapsulated Onion Peel Extract
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.1007/s12649-025-03112-7
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
725234.pdf2.4 MBAdobe PDFThumbnail
View/Open
Show simple item record Recommend this item Display Statistics


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.