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FATTY ACID COMPOSITION OF 'MAXI GALA' APPLE PEEL WAX STORED UNDER STATIC AND DYNAMIC CONTROLLED ATMOSPHERE AND EFFECT OF 1-MCP APPLICATION
vol. 4, 2019 -116105 -
IMPROVING AND ACCELERATING THE MIGRATION OF BIOACTIVE COMPOUNDS FROM ROSEMARY AND BASIL TO THE EXTRAVIRGIN OLIVE OIL WITH ULTRASOUND TECHNOLOGY
vol. 4, 2019 -115973 -
A NEW APPROACH IN STEROLS AND SQUALENE DETERMINATION IN CYANOBACTERIA BY GAS CHROMATOGRAPHY
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OLIVE OIL FLAVOURED WITH BRAZILIAN PINK PEPPER (SHINUS TEREBINTHIFOLIUS RADDI): AN AROMA MIGRATION STUDY
vol. 4, 2019 -116829 -
Determination of fatty acids composition of extra virgin olive oils and pomace oil produced in Diamantina, Minas Gerais
vol. 4, 2019 -114772
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EFEITO DO 1-BUTANOL NA PRESERVAÇÃO DA QUALIDADE E NO METABOLISMO DE MAÇÃS ‘MAXI GALA’ APÓS A COLHEITA
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COMPOSIÇÃO CENTESIMAL E PERFIL DE ÁCIDOS GRAXOS DO PEIXE CASCUDO (Hypostomus spiniger)
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OPTIMIZATION OF AMINO ACID ULTRASOUND-ASSISTED DERIVATIZATION FOR GAS CHROMATOGRAPHY ANALYSIS
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EFFECT OF EMERGING TECHNOLOGIES ON THE FORMATION OF VOLATILE NITROSAMINES IN EMULSIONED MEAT PRODUCTS
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