Costa, J. R., Tonon, R. V., Gottschalk, L. M. F., Santiago, M. C. P. A., Mellinger-Silva, C., Pastrana, L., . . . Cabral, L. M. C. (2018). Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: A green alternative to conventional methods for adding value to agricultural by-products.

Costa, Joana R., Renata V. Tonon, Leda M. F. Gottschalk, Manuela C. P. A. Santiago, Caroline Mellinger-Silva, Lorenzo Pastrana, Maria M. Pintado, and Lourdes M. C. Cabral. Enzymatic Production of Xylooligosaccharides from Brazilian Syrah Grape Pomace Flour: A Green Alternative to Conventional Methods for Adding Value to Agricultural By-products. 2018.

Costa, Joana R., et al. Enzymatic Production of Xylooligosaccharides from Brazilian Syrah Grape Pomace Flour: A Green Alternative to Conventional Methods for Adding Value to Agricultural By-products. 2018.