Also published on: SLACAN 2023
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Aceitabilidade sensorial de queijos probióticos condimentados com pimenta murupi amarela e vermelha (Capsicum chinense Jacq.)
SLACAN 2023
COMPOSIÇÃO NUTRICIONAL E BIOATIVA DA FARINHA DE BATATA-DOCE BRS ANEMBÉ CULTIVADA AGROECOLOGICAMENTE
ICBC 2022
QUANTIFICATION OF TOTAL PHENOLIC COMPOUNDS IN SWEET POTATOES PURPLE BRAZLÂNDIA AND BRS ANEMBÉ AND THEIR PRODUCTS AND BY-PRODUCTS
SLACA 2021
ASPECTOS FÍSICO-QUÍMICOS DE MEL DE ABELHAS AFRICANIZADAS PRODUZIDO NO LAVRADO RORAIMENSE
SLACA 2021
QUANTIFICAÇÃO DE ANTOCIANINAS E COMPOSTOS FENÓLICOS EM PIMENTA MURUPI VERMELHA EM PÓ
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