publicações selecionadas
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artigo de revista
- Volatile Composition and Sensory Properties of Mead. Microorganisms. 2019
- Impact of fining agents on the volatile composition of sparkling mead. Journal of the Institute of Brewing. 2019
- Microencapsulation of citronella oil with carboxymethylated tamarind gum 2018
- Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing. 2017
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 2013
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artigo de conferência
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livro