Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
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Ueda, J.M.; Pedrosa, M.C.; Fernandes, F.A.; Rodrigues, P.; Melgar, B.; Dias, M.I.; Pinela, J.; Calhelha, R.C.; Ivanov, M.; Soković, M.; Heleno, S.A.; Carocho, M.; Ineu, R.P.; Ferreira, I.C.F.R.; Barros, L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods 2021, 10, 676. https://doi.org/10.3390/foods10030676
Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021; 10(3):676. https://doi.org/10.3390/foods10030676
Chicago/Turabian StyleUeda, Jonata M., Mariana C. Pedrosa, Filipa A. Fernandes, Paula Rodrigues, Bruno Melgar, Maria I. Dias, José Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Soković, Sandrina A. Heleno, Márcio Carocho, Rafael P. Ineu, Isabel C.F.R. Ferreira, and Lillian Barros. 2021. "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" Foods 10, no. 3: 676. https://doi.org/10.3390/foods10030676