publicações selecionadas
-
artigo de revista
- Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Journal of the Science of Food and Agriculture. 2021
- Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Research International. 2018
- Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor. Biomolecules. 2017