Effect of high pressure processing to extend the shelf life of a functional acorn beverage

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Resultado de pesquisa › revisão de pares

Idioma original	English
Estado da publicação	Publicado - set. 2019
Evento	2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety - Seville Duração: 17 set. 2019 → 19 set. 2019 Número de conferência: 2

Conferência	2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety
País/Território	Spain
Cidade	Seville
Período	17/09/19 → 19/09/19

Citação

@conference{6781300c1eba4bb9bff144d539cda3b8,

title = "Effect of high pressure processing to extend the shelf life of a functional acorn beverage",

author = "R. Sard{\~a}o and E. Alexandre and J. Saraiva and M. Pintado",

year = "2019",

month = sep,

language = "English",

note = "2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety ; Conference date: 17-09-2019 Through 19-09-2019",

}

TY - CONF

T1 - Effect of high pressure processing to extend the shelf life of a functional acorn beverage

AU - Sardão, R.

AU - Alexandre, E.

AU - Saraiva, J.

AU - Pintado, M.

N1 - Conference code: 2

PY - 2019/9

Y1 - 2019/9

M3 - Poster

T2 - 2nd Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety

Y2 - 17 September 2019 through 19 September 2019

ER -