selected publications conference paper Arbutus unedo L. e Ocimum basilicum L. como conservantes naturais de pão 2018 Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization 2017 document Arbutus unedo L. e Ocimum basilicum L. como conservante e bioativo natural para incorporação em pão 2018 Arbutus unedo L. and Ocimum basilicum L. as natural preservers of bread. 31-31. 2017 Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization. 2017 thesis Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization 2017
