Thermal inativation kinectic of peroxidase and poliphenoloxidase enzymes in açaí p...
Biscuits elaborated with jussara (Euterpe edulis Martius) pulp: technological, nut...
Detection and identification of bioactive compounds in probiotic yoghurt containin...
The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
Correlation between the levels of anthocyanins and the colorimetric change of pulp...
Anthocyanin extraction from Juçara (Euterpe edulis Mart.) using deep eutectic solv...