Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Whasley Ferreira Duarte(Universidade Federal de Lavras), Rosane Freitas Schwan(Universidade Federal de Lavras), J. M. Oliveira(Institute for Biotechnology and Bioengineering), J. A. Teixeira(Institute for Biotechnology and Bioengineering), Disney Ribeiro Dias(Centro Universitário de Lavras), João Batista de Almeida e Silva(Universidade de São Paulo)
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