Also published on: SLACAN 2025
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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)
SEPEI 2023
ACOMPANHAMENTO CINÉTICO DA FERMENTAÇÃO DE KOMBUCHA À BASE DE CHÁ VERDE E ERVA-MATE (Ilex paraguariensis)
SLACA 2021
POST- FERMENTATION MACERATION PROCESS APPLIED TO WHITE WINEMAKING
SLACA 2021
INFLUÊNCIA DA ADIÇÃO DE POLPA DE FEIJOA (Acca sellowiana) NAS CARACTERÍSTICAS FERMENTATIVAS DE HIDROMEL
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