publicações selecionadas
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documento
- Nanoemulsion entrapment of the natural blue pigment c-phycocyanin for improved stability in food and beverages 2025
- Innovation on vegan ham analogues using new protein sources 2025
- C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in beverages 2025
- Recovery of added-value compounds from the by-products of industrial berry processing 2023
- Valorization of pulse by-products from the Mediterranean diet 2022