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CASSAVA SYRUP AS A FERMENTATION MEDIUM: KINETIC AND EVALUATION OF ETHANOL PRODUCTION
Vol 14, 2021 -144559
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USO DE XILANASES BACTERIANA E FÚNGICA NAS CARACTERÍSTICAS REOLÓGICAS DO PÃO FRANCÊS
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ICBC 2022
SCAVENGING CAPACITY OF GREEN PHENOLIC EXTRACTS OF AMAZONIAN Eryngium foetidum LEAVES FOR ROS AND RNS OF PHYSIOLOGICAL AND FOOD RELEVANCE
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CBCTA 2020
CAROÇO DE AÇAÍ (Euterpe oleracea): CARACTERIZAÇÃO DA BIOMASSA E DO LICOR APÓS O PRÉ-TRATAMENTO PARA APLICAÇÃO COMO SUBSTRATO FERMENTESCÍVEL
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CBCTA 2020
PERFIL DE CAROTENOIDES PRODUZIDOS POR Rhodotorula glutinis CULTIVADAS UTILIZANDO A MANIPUEIRA COMO SUBSTRATO DE BAIXO CUSTO
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SLACA 2019
PHYSICO-CHEMICAL ANALYSIS OF DIFFERENT AGRO-INDUSTRIAL RESIDUES FOR ITS USE IN THE INDUSTRY
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