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SLACAN 2025
EFEITO DA SUBSTIUIÇÃO PARCIAL DO CHÁ VERDE (Camellia cinensis) POR CHÁ DA CASCA DE FEIJOA (Acca sellowiana) AO LONGO DA FERMENTAÇÃO DA KOMBUCHA: POTENCIAL DE INIBIÇÃO DA α-AMILASE E α-GLUCOSIDASE
SLACAN 2025
EFEITO DE DIFERENTES TÉCNICAS DE MACERAÇÃO NO PERFIL DE ANTOCIANINAS DE KOMBUCHAS SABORIZADAS COM JABUTICABA (Plinia cauliflora)
SLACAN 2023
EFEITO DA FERMENTAÇÃO NO TEOR DE COMPOSTOS FENÓLICOS DE KOMBUCHA SABORIZADA COM POLPA DE FEIJOA (Acca sellowiana)
SLACAN 2023
DETERMINATION OF ANTIOXIDANT ACTIVITY IN ALCOHOLIC AND ACETIC BEVERAGES PRODUCED FROM ORANGE PASSION FRUIT (Passiflora caerulea L.)
SLACAN 2023
CONHECIMENTO E INTENÇÃO DE COMPRA DE CONSUMIDORES BRASILEIROS SOBRE MICROALGAS E ALIMENTOS ADICIONADOS DE BIOMASSA
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