APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING SPECTROSCOPY FOR THE ANALYSIS OF COCOA BEANS
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34342
Publications in other proceedings
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slaca-2017
PURIFICAÇÃO PARCIAL DAS ENZIMAS PEROXIDASE E POLIFENOLOXIDASE PRESENTES NO AÇAÍ (Euterpe Oleracea Mart.)
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IUFoST
Evaluation of total phenolic compounds, tannins and antioxidant capacity of amazonian cocoa beans (Theobroma cacao var. Forastero) during four fermentation processes
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IUFoST
PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF FOURTEEN AMAZONIAN PLANT EXTRACTS
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slaca-2015
ISOLAMENTO E CARACTERIZAÇÃO DE MICRO-ORGANISMOS PROVENIENTES DE AMÊNDOAS FERMENTADAS DE CACAU AMAZÔNICO (Theobroma cacao Var. Forastero) CAPAZES DE METABOLIZAR COMPOSTOS FENÓLICOS
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slaca-2015
IMPACT OF TEMPERATURE AND OXYGEN ON DEGRADATION OF PHENOLIC COMPOUNDS OF CRUDE AQUEOUS INGA EDULIS EXTRACT
