Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products

Idioma original	English
Estado da publicação	Publicado - out. 2017

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Silva, S., Costa, E., Aldeia, C., Serôdio, A., Coelho, M., & Pintado, M. (2017). Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products.

Silva, Sara ; Costa, Eduardo ; Aldeia, Cláudia et al. / Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products.

@conference{84677cbffda347dd97a30e87bac15dec,

title = "Tomato marc{\textquoteright}s impact upon probiotic organism{\textquoteright}s survival: An alternative functional ingredient for fermented products",

author = "Sara Silva and Eduardo Costa and Cl{\'a}udia Aldeia and Alexandra Ser{\^o}dio and Marta Coelho and Manuela Pintado",

year = "2017",

month = oct,

language = "English",

}

Silva, S, Costa, E, Aldeia, C, Serôdio, A, Coelho, M & Pintado, M 2017, 'Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products'.

Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products. / Silva, Sara; Costa, Eduardo; Aldeia, Cláudia et al.
2017.

Resultado de pesquisa › revisão de pares

TY - CONF

T1 - Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products

AU - Silva, Sara

AU - Costa, Eduardo

AU - Aldeia, Cláudia

AU - Serôdio, Alexandra

AU - Coelho, Marta

AU - Pintado, Manuela

PY - 2017/10

Y1 - 2017/10

M3 - Poster

ER -

Silva S, Costa E, Aldeia C, Serôdio A, Coelho M, Pintado M. Tomato marc’s impact upon probiotic organism’s survival: An alternative functional ingredient for fermented products. 2017.