The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
Higher value-added foods: in vitro digestion simulation for minerals bioacessibili...
Evaluation of the potential of laser-induced breakdown spectrometry (LIBS) in the ...
The use of near infrared spectroscopy for quality evaluation of whole açaizeiro an...
Set up of a Multi-User Laboratory specializing in the use of near-infrared spectro...
Thermal inativation kinectic of peroxidase and poliphenoloxidase enzymes in açaí p...
Occurrence of organic contaminants in açaí (Euterpe oleracea Mart.) pulp and sorbe...