Also published on: SLACAN 2025
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PROPIONIC ACID DETECTION AND TEMPERATURE-RELATED MODELING FOR INDUSTRIAL-SCALE COFFEE FERMENTATION
SLACAN 2025
ANÁLISE COLORIMÉTRICA DE GRÃOS DE CAFÉ ARÁBICA BOURBON
SLACAN 2025
INFLUÊNCIA DOS MÉTODOS DE PROCESSAMENTO NA CONCENTRAÇÃO DO ÁCIDO CÍTRICO EM CAFÉ ARARA.
SLACAN 2025
EFEITOS DAS CONDIÇÕES DE ANAEROBIOSE EM FRUTO IMATURO DO CERRADO MINEIRO
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