I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Yeasts from fermented Brazilian fruits as biotechnological ..:
de Lourdes Chaves Macêdo, Elvira
;
Colombo Pimentel, Tatiana
;
de Sousa Melo, Dirceu
...
Food Chemistry. 401 (2023) - p. 134200 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.134200
RT Journal T1
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.134200&Exemplar=1&LAN=DE A1 de Lourdes Chaves Macêdo, Elvira A1 Colombo Pimentel, Tatiana A1 de Sousa Melo, Dirceu A1 Cristina de Souza, Angélica A1 Santos de Morais, Janne A1 dos Santos Lima, Marcos A1 Ribeiro Dias, Disney A1 Freitas Schwan, Rosane A1 Magnani, Marciane PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 401 SP 134200 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.134200 DO https://doi.org/10.1016/j.foodchem.2022.134200 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)