<style face="normal" font="default" size="100%">The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches</style>

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<style face="normal" font="default" size="100%">The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches</style>

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<style face="normal" font="default" size="100%">Cork suberin as an additive in offset lithographic printing inks</style>

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<style face="normal" font="default" size="100%">Cork suberin as a new source of chemicals: 2. Crystallinity, thermal and rheological properties</style>