Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Carini Lelis"'
Autor:
Jelmir Craveiro de Andrade, Diego Galvan, Luciane Effting, Carini Lelis, Fábio Luiz Melquiades, Evandro Bona, Carlos Adam Conte-Junior
Publikováno v:
Food Analytical Methods. 16:567-580
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c47e4cde3b24ec6d8d18a14f2559af60
https://doi.org/10.1007/s12161-022-02439-4
https://doi.org/10.1007/s12161-022-02439-4
Publikováno v:
Food and Bioprocess Technology. 16:43-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8199b823efa08b4747e066ceffbe36ee
https://doi.org/10.1007/s11947-022-02868-3
https://doi.org/10.1007/s11947-022-02868-3
Autor:
Vinícius Avanzi Barbosa Mascareli, Diego Galvan, Jelmir Craveiro de Andrade, Carini Lelis, Carlos Adam Conte-Junior, Giancarlo Michelino Gaeta Lopes, Fernando César de Macedo Júnior, Wilma Aparecida Spinosa
Publikováno v:
Food Chemistry. 410:135373
Vinegar is a versatile product used for food preservation, cooking, healthcare, and cleaning. In this study, 80 vinegar of different raw materials, aging time, and for the first time by the agronomic method of raw material cultivation were classified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4981814a396c05728b3595d0049af948
https://doi.org/10.1016/j.foodchem.2022.135373
https://doi.org/10.1016/j.foodchem.2022.135373
