Also published on: SLACAN 2025
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INFLUENCE OF TEA VARIETY (Camellia sinensis) ON CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF KOMBUCHA DURING IN VITRO GASTROINTESTINAL DIGESTION
SLACAN 2025
Polpa de pepino (Cucumis sativus) como adjunto cervejeiro: efeitos sobre composição físico-química e perfil volátil
SLACAN 2025
EFEITO DA PIMENTA-ROSA (Schinus terebinthifolius Raddi) NA MODULAÇÃO FERMENTATIVA E ACEITAÇÃO SENSORIAL DE CERVEJA ESTILO WITBIER
SLACAN 2025
TECHNOLOGICAL POTENTIAL OF FLORAL HONEYS FROM THE PARAIBANO SERTÃO: PHYSICAL-CHEMICAL COMPOSITION, BIOACTIVITY AND VOLATILES
SLACAN 2025
INFLUENCE OF THE BOTANICAL ORIGIN OF HONEY ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF MEAD
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