Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/61167

TitleIncorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
Author(s)Ribeiro, Tânia Bragança
Oliveira, Ana
Vilas Boas, Ana
Nunes, João
Vicente, A. A.
Pintado, Manuela
KeywordsOlive pomace
Dietary Fibre
Hydroxytyrosol
Yoghurt fortification
Issue date2019
CitationRibeiro, Tânia B.; Oliveira, Ana; Boas, Ana Vilas; Nunes, João; Vicente, António A.; Pintado, Manuela, Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO05-24992, Porto, Portugal, July 7th - 10th, 167-168, 2019. ISBN: 978-989-20-9533-2
TypeAbstract
URIhttps://hdl.handle.net/1822/61167
ISBN978-989-20-9533-2
Publisher versionhttps://www.dof2019.org/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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