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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
Title: | Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. |
Authors: | ALMEIDA NETA, M. C. QUEIROGA, A. P. R. ALMEIDA, R. L. J. SOARES, A. C. GONÇALVES, J. M. FERNANDES, S. S. SOUSA, M. C. de SANTOS, K. M. O. dos BURITI, F. C. A. FLORENTINO, E. R. |
Affiliation: | Maria Carmélia Almeida Neta; Anna Paula Rocha de Queiroga, UEP; Raphael Lucas Jacinto Almeida, UEP; Anderson Caetano Soares, UEP; Jade Marinho Gonçalves, UEP; Suenia Soares Fernandes, UEP; Marina Cínthia de Sousa, UEP; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, UEP; Eliane Rolim Florentino, UEP. |
Date Issued: | 2018 |
Citation: | Nutrients, v. 10, n. 1214, p. 2-9, 2018. |
Keywords: | By-products upgrading |
DOI: | doi:10.3390/nu10091214 |
Notes: | Open acess. |
Type of Material: | Artigo de periódico |
Access: | openAccess |
Appears in Collections: | Artigo em periódico indexado (CTAA) |
Files in This Item:
File | Description | Size | Format | |
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Fermenteddessert2018nutrients.pdf | 1,49 MB | Adobe PDF | View/Open |