Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Journal of Food Composition and Analysis, Volume 148, Part 2
Author(s): Ana Pimenta-Martins, Daniela Correia, Catarina Carvalho, Carla Lopes, Ana Maria Gomes, Duarte Torres
Publication date: December 2025Source: Journal of Food Composition and Analysis, Volume 148, Part 2Author(s): Ana Pimenta-Martins, Daniela Correia, Catarina Carvalho, Carla Lopes, Ana Maria Gomes, Duarte Torres Read More
Related posts:
Assessment of sodium levels in Portuguese supermarket foods: A global benchmark perspective
Phenolic compounds profile and caffeine in espresso machine extracted teas and capsule coffees: evaluation of bioactive potential and bioaccessibility
Use of ora-pro-nóbis as a functional ingredient in the production of artisanal cheese
Salting-out liquid-liquid extraction (SALLE) of phenolic compounds of fruits and ultra-fast RP-HPLC/DAD analysis: Validation of the method and characterization of fruits from the Brazilian Caatinga biome
Oxidation of fatty acids in oils subjected to mild temperature stress: The case of grapeseed oil
Variations in the sugar profiles of Brazilian stingless bee honeys as determined by ion chromatography: A preliminary study of the effect of bee species and botanical source