publicações selecionadas
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artigo de revista
- Production of nondairy fermented products with chestnut puree as substrate and milk kefir grains or two lactic acid bacteria. Journal of Food Science. 2025
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artigo de conferência
- Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study 2022
- Chestnut purée: a possible growth media for probiotic microorganisms ¿ Preliminary results 2021
- Effect of different packaging materials on the shelf-life of chestnut (Castanea sativa Miller) during short-time storage 2021
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capítulo de livro