Also published on: ICBC 2022
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INFLUENCE OF RIPENING STAGE ON THE PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ‘PALMER’ MANGO PEEL FLOUR
ICBC 2026
NUTRIENT-ENRICHED COOKIES FROM UNRIPE MANGO BYPRODUCTS
CBPC 2026
Aplicação pré-colheita de algas e melatonina na coloração e maturação de uva ‘BRS Melodia’
CBPC 2026
Qualidade pós-colheita e antioxidantes da uva ‘BRS Núbia’ em porta-enxertos sob poda mista
SLACAN 2025
EXPLORANDO A COMPOSIÇÃO FÍSICO-QUÍMICA DE SUBPRODUTOS DA MANGICULTURA: CARACTERIZAÇÃO DA CASCA E CAROÇO DE FRUTOS
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