Embrapa Agroindústria de Alimentos (CTAA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/373982
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Ítem Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).GUIMARAES, D. de A. B.; SILVA, N. J. de A.; BOQUIMPANI, B.; FREITAS-SILVA, O.; TEODORO, A. J.Ítem Fortified coffees, with iron, zinc and calcium: evaluating the impact of quality and roasting degree on sensory responses.MARQUES, N.; LIMA, J.; DELIZA, R.; FARAH, A.Ítem Developing a fermented probiotic soy-coffee product enriched with soy hull.DUARTE, G.; FARAH, A.; FELBERG, I.; DELIZA, R.; CALADO, V.