Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
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dc.contributor.authorALMEIDA NETA, M. C.
dc.contributor.authorQUEIROGA, A. P. R.
dc.contributor.authorALMEIDA, R. L. J.
dc.contributor.authorSOARES, A. C.
dc.contributor.authorGONÇALVES, J. M.
dc.contributor.authorFERNANDES, S. S.
dc.contributor.authorSOUSA, M. C. de
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorBURITI, F. C. A.
dc.contributor.authorFLORENTINO, E. R.
dc.date.accessioned2018-10-10T00:34:17Z-
dc.date.available2018-10-10T00:34:17Z-
dc.date.created2018-10-09
dc.date.issued2018
dc.identifier.citationNutrients, v. 10, n. 1214, p. 2-9, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBy-products upgrading
dc.titleFermented 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.
dc.typeArtigo de periódico
dc.date.updated2018-10-10T00:34:17Zpt_BR
dc.description.notesOpen acess.
riaa.ainfo.id1097060
riaa.ainfo.lastupdate2018-10-09
dc.identifier.doidoi:10.3390/nu10091214
dc.contributor.institutionMaria 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.
Appears in Collections:Artigo em periódico indexado (CTAA)

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