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Bolsa de Doutoramento
Marçal, Sara
(Scholarship holder)
Centre for Biotechnology and Fine Chemistry (CBQF)
Overview
Fingerprint
Research output
(1)
Project Details
Status
Active
Effective start/end date
1/01/20
→
31/12/24
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Mango
Food Science
100%
Sodium
Food Science
66%
Food Product
Food Science
55%
Antioxidant Capacity
Food Science
44%
Phenolic Compound
Food Science
33%
Carotenoid
Food Science
22%
Enterobacteriaceae
Food Science
11%
Bacillus cereus
Food Science
11%
Research output
Research output per year
2022
2022
2022
1
Poster
Research output per year
Research output per year
Mango peels disinfection: its impact on microbiological safety, phytochemical composition and antioxidant activity
Marçal, S.
,
Campos, D. A.
&
Pintado, M.
,
22 Oct 2022
.
Research output
:
Contribution to conference
›
Poster
Open Access
File
Mango
100%
Sodium
66%
Food Product
55%
Antioxidant Capacity
44%
Phenolic Compound
33%