Publications in other proceedings
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ICBC 2024
Impacts of ginger beer fermentation with cajá (Spondias mombin L) pulp on phenolic compounds and bioaccessibility
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ICBC 2024
Effect of Brazilian non-Saccharomyces Yeasts Isolated from Fruits on the Phenolic Compounds in Cashew Wine
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ICBC 2024
FRESHWATER MICROALGAE AS SOURCE OF ESSENTIAL AMINO ACIDS AND FATTY ACIDS
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ICBC 2024
Impact of probiotic fermentation on the concentration of bioacessible phenolic compounds in kiwi and soursop pulps
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SLACAN 2023
A ADIÇÃO DE EXTRATO DO BAGAÇO DE UMBU-CAJÁ MELHORA A CAPACIDADE ANTIOXIDANTE E REDUZ A CARBONILAÇÃO PROTEICA EM ALMÔNDEGAS CAPRINAS APÓS DIGESTÃO IN VITRO
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