Improving the nutritional profile of culinary products: oleogel-based bouillon cubes

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Location
Deutsche Nationalbibliothek Frankfurt am Main
Extent
Online-Ressource
Language
Englisch

Bibliographic citation
In: Food and Function (12:16) - Cambridge : Royal Society of Chemistry (RSC) - S. 7185-7197

Event
Veröffentlichung
(where)
Berlin
(who)
Technische Universität Berlin
(when)
2021
Creator
Conty, Valentina
Theierl, Sophia
Flöter, Eckhard

DOI
10.14279/depositonce-14800
Handle
11303/16026
URN
urn:nbn:de:101:1-2022010501030109648499
Rights
Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
25.03.2025, 1:42 PM CET

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Associated

  • Conty, Valentina
  • Theierl, Sophia
  • Flöter, Eckhard
  • Technische Universität Berlin

Time of origin

  • 2021

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