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Active since
2015
S. S. Sobrinho is an author specializing in food chemistry, food quality, and health sciences.
Top concepts
HealthFood QualityFood Chemistry
Publications per year
2015–2015
Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller).
S. S. Sobrinho, Luciene Lacerda Costa, Christophe Gonçalves et al. · International Food Research Journal · 2015 · 24 citations
Food Chemistry, Food Analysis, Alternative Protein Source +3
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