SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba

Received Citations (3)

publishing year previous first author document title
2017 Brazilian Journal of Food Technology Paula, Crislaine Alvarenga Perez de Evaluation of the use of discarded industrial brewer’s yeast to obtain orange liquor spirit
2020 Polímeros Asquieri, Eduardo Ramirez The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
2021 Food Science and Technology SILVA, Jéssyca Santos Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
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