Thermal inativation kinectic of peroxidase and poliphenoloxidase enzymes in açaí p...
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...
Detection and identification of bioactive compounds in probiotic yoghurt containin...
Anthocyanin extraction from Juçara (Euterpe edulis Mart.) using deep eutectic solv...
Is the incorporation of jussara pulp into nanostructures an effective alternative ...
The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...