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SLACAN 2025
AVALIAÇÃO DO POTENCIAL DE INIBIÇÃO ENZIMÁTICA IN VITRO DO EXTRATO DA BORRA DE VINHO TINTO
SLACAN 2025
POTENTIAL OF DIFFERENT HOP (Humulus lupulus) VARIETIES IN MEAD PRODUCTION: PHYSICOCHEMICAL CHARACTERIZATION
SLACAN 2025
POTENTIAL OF CANNABIS (Cannabis sativa) IN BEVERAGES: TOTAL PHENOLICS AND PHYSICOCHEMICAL CHARACTERIZATION OF HEMP MEAD
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)
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