Etiqueta de registo: 00000nam 2200025 450
001 2024650
003 http://id.bnportugal.gov.pt/bib/catbnp/2024650
100 ## $a20190626d2018 k y0pory01030103ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aDevelopment and characterization of functional ingredients through valorization of spent brewer's yeast$epeptide concentrates and glucans with biological activities$fMaria Manuela Faria Amorim$gorient. Maria Manuela Estevez Pintado, Hélder Pinheiro
210 #9 $aPorto$c[s.n.],$d2018
215 ## $aXXXII, 180 p.$cil.$d30 cm
328 #1 $aTese dout. Biotechnology (esp. Food Science and Engineering), Escola Superior de Biotecnologia, Univ. Católica, 2018
675 ## $a60(043)$vBN$zpor$31376044
675 ## $a582.28(043)$vBN$zpor$3299713
675 ## $a577.12(043)$vBN$zpor$3339302
675 ## $a663.12(043)$vBN$zpor$3435251
700 #1 $aAmorim,$bMaria Manuela Faria$31755644
702 #1 $aPintado,$bMaria Manuela Estevez$4727$3955341
702 #1 $910$aPinheiro,$bHélder$4727$31755645
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mFGMON$sS.A. 172786 V.$x1