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Juliana Kelly da Silva Maia

CV Lattes



Birthplace: Brazil

graduation at Nutrição from Universidade Federal de Alfenas (2010), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2013) and doctorate at Alimentos e Nutrição from Universidade Estadual de Campinas (2017). , acting on the following subjects: sal, análise sensorial, idosos, aceitação and alimentação. (Source: Lattes Curriculum)

Articles published in Pesquisa para Inovação FAPESP about the researcher:
Startup launches cosmetic made from passion fruit bagasse 
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