@article{=CORREIA20144, title = "APROVEITAMENTO DO FRUTO JAMBOLÃO (SYZYGIUM CUMINI) PARA ELABORAÇÃO DE VINHO.", journal = "Blucher Chemical Engineering Proceedings", volume = "1", number = "2", pages = "3066-3073", year = "2015", note = issn = "2359-1757" doi ="http://dx.doi.org/10.5151/chemeng-cobeq2014-0100-27044-148163", url ="https://www.proceedings.blucher.com.br/", author = "CORREIA,J. L. A.", author = "LEÃO,R. C.", author = "FLORENTINO,E. R.", author = "SANTOS,K. M. A. dos", author = "PIRES,V. C. F.", author = "MARQUES,O. M.", author = "FLORÊNCIO,I. M.", }