Universidade Federal de Lavras-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2022

  1. Production and characterization of a new distilled beverage from green coffee seed residue

    Food Chemistry, Vol. 377

2010

  1. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

    Food Research International, Vol. 43, Núm. 9, pp. 2303-2314