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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2021 | Food Science and Technology | GRIGIO, Maria L. | Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly |
| 2016 | Brazilian Journal of Food Technology | Ongaratto, Ricardo Schmitz | Otimização enzimática para reduzir a viscosidade de suco de pitanga (Eugenia uniflora L.) |