Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/45027
DC FieldValueLanguage
dc.contributor.authorPereira, Ana Bárbara-
dc.contributor.authorSilva, Aida Moreira da-
dc.contributor.authorBarroca, Maria João-
dc.contributor.authorMarques, Maria Paula M.-
dc.contributor.authorBraga, Susana Santos-
dc.date.accessioned2017-12-15T15:51:41Z-
dc.date.issued2017-01-01-
dc.identifier.urihttps://hdl.handle.net/10316/45027-
dc.language.isoengpor
dc.rightsembargoedAccess-
dc.titlePhysicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetinpor
dc.typearticle-
degois.publication.titleArabian Journal of Chemistrypor
dc.peerreviewedyespor
dc.identifier.doi10.1016/j.arabjc.2017.04.001-
dc.date.embargo2018-12-15T15:51:41Z-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextCom Texto completo-
item.languageiso639-1en-
crisitem.author.researchunitQFM-UC – Molecular Physical-Chemistry R&D Unit-
crisitem.author.researchunitQFM-UC – Molecular Physical-Chemistry R&D Unit-
crisitem.author.orcid0000-0001-5258-7980-
crisitem.author.orcid0000-0002-9186-0975-
crisitem.author.orcid0000-0002-8391-0055-
Appears in Collections:FCTUC Ciências da Vida - Artigos em Revistas Internacionais
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