Embrapa Medio Ambiente (CNPMA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/474495
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Ítem Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans.MARTINS, L. M.; SANTANA, L. R. R. de; MACIEL, L. F.; SOARES, S. E.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S.Ítem Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice.DUTRA, M. da C. P.; LIMA, M.; ARAUJO, A. J. de B.; BIASOTO, A. C. T.