Phenolic Compounds in Fruit Beverages
1
Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Quinta da Alagoa—Estrada de Nelas, 3500-606 Viseu, Portugal
2
Chemistry Research Centre (CQ-VR), Food and Wine Chemistry Lab, 5001-801 Vila Real, Portugal
Beverages 2018, 4(2), 35; https://doi.org/10.3390/beverages4020035
Received: 19 March 2018 / Revised: 19 March 2018 / Accepted: 21 March 2018 / Published: 1 May 2018
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
Note: In lieu of an abstract, this is an excerpt from the first page.
In this current special issue, different aspects related to phenolic compounds in fruit beverages
are presented.[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Jordão, A.M. Phenolic Compounds in Fruit Beverages. Beverages 2018, 4, 35. https://doi.org/10.3390/beverages4020035
AMA Style
Jordão AM. Phenolic Compounds in Fruit Beverages. Beverages. 2018; 4(2):35. https://doi.org/10.3390/beverages4020035
Chicago/Turabian StyleJordão, António M. 2018. "Phenolic Compounds in Fruit Beverages" Beverages 4, no. 2: 35. https://doi.org/10.3390/beverages4020035
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
Search more from Scilit
