Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/173079

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DC Field	Value	Language
dc.creator	Mónica Geraldo de Jesus
dc.date.accessioned	2026-02-21T02:41:05Z	-
dc.date.available	2026-02-21T02:41:05Z	-
dc.date.issued	2026-02-02
dc.date.submitted	2026-02-20
dc.identifier.other	sigarra:763377
dc.identifier.uri	https://hdl.handle.net/10216/173079	-
dc.language.iso	eng
dc.rights	embargoedAccess
dc.subject	Química
dc.subject	Chemical sciences
dc.title	Astringency modulation to make healthy foods tasty: the match between phenolic compounds and potential modulators - food additives and polysaccharides
dc.type	Tese
dc.date.embargo	2027-02-01
dc.contributor.uporto	Faculdade de Ciências
dc.identifier.tid	101764618
dc.subject.fos	Ciências exactas e naturais::Química
dc.subject.fos	Natural sciences::Chemical sciences
thesis.degree.discipline	Programa Doutoral em Química Sustentável
thesis.degree.grantor	Faculdade de Ciências
thesis.degree.grantor	Universidade do Porto
thesis.degree.level	2
rcaap.embargofct	Justificação estudante "Ainda não estão todo os trabalhos publicados em revistas cientificas"
Appears in Collections:	FCUP - Tese

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