publicações selecionadas
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artigo de revista
- Fucus vesiculosus extracts as natural antioxidants for improving the physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. 2019
- Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical Reviews in Food Science and Nutrition. 2018