ICBC 2024

Impacts of ginger beer fermentation with cajá (Spondias mombin L) pulp on phenolic compounds and bioaccessibility

ICBC 2024

Effect of Brazilian non-Saccharomyces Yeasts Isolated from Fruits on the Phenolic Compounds in Cashew Wine

ICBC 2024

FRESHWATER MICROALGAE AS SOURCE OF ESSENTIAL AMINO ACIDS AND FATTY ACIDS

ICBC 2024

Impact of probiotic fermentation on the concentration of bioacessible phenolic compounds in kiwi and soursop pulps

SLACAN 2023

A ADIÇÃO DE EXTRATO DO BAGAÇO DE UMBU-CAJÁ MELHORA A CAPACIDADE ANTIOXIDANTE E REDUZ A CARBONILAÇÃO PROTEICA EM ALMÔNDEGAS CAPRINAS APÓS DIGESTÃO IN VITRO