The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
Development of calibration models using NIR for evaluate adulteration and physical...
Higher value-added foods: in vitro digestion simulation for minerals bioacessibili...
Development of a non-destructive methodology using the near infrared spectroscopy ...
Chemical constituents determination of açaí fruits (Euterpe oleracea Mart.)using h...
Total anthocyanin content in intact açaí (Euterpe oleracea Mart.) and juçara (Eute...
Use of near infrared spectroscopy (NIRS) of as destructive method in quality contr...