Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/173079| Author(s): | Mónica Geraldo de Jesus |
| Title: | Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides |
| Issue Date: | 2026-02-02 |
| Subject: | Química Chemical sciences |
| Scientific areas: | Ciências exactas e naturais::Química Natural sciences::Chemical sciences |
| TID identifier: | 101764618 |
| URI: | https://hdl.handle.net/10216/173079 |
| Document Type: | Tese |
| Rights: | embargoedAccess |
| Embargo End Date: | 2027-02-01 |
| Appears in Collections: | FCUP - Tese |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 763377.pdf Restricted Access | Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides | 9.44 MB | Adobe PDF | View/Open |
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