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Maurício Bonatto Machado de Castilhos

Universidade do Estado de Minas Gerais

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BRS Violeta (BRS Rúbea x IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

2019 Food Chemistry
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Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

2019 Food Chemistry
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Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

2019 Food Science and Technology International
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