Helena Teixeira Godoy

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In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding(More)
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were(More)
Received 13/9/2012 Accepted 10/12/2012 (005887) 1 Laboratory of Instrumental Analysis in Food, Department of Food Science, Faculty of Food Engineering, University of Campinas – UNICAMP, Rua Monteiro(More)