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.
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Language: | English eng |
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2018-10-09
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Subjects: | By-products upgrading, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060 |
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dig-alice-doc-10970602018-10-10T00:34:23Z 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. 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. 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. By-products upgrading Open acess. 2018-10-10T00:34:17Z 2018-10-10T00:34:17Z 2018-10-09 2018 2018-10-10T00:34:17Z Separatas Nutrients, v. 10, n. 1214, p. 2-9, 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060 doi:10.3390/nu10091214 en eng openAccess |
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By-products upgrading By-products upgrading 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. 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. |
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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. |
author_facet |
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. 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. |
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By-products upgrading |
author |
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. |
author_sort |
ALMEIDA NETA, M. C. |
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. |
title_short |
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. |
title_full |
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. |
title_fullStr |
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. |
title_full_unstemmed |
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. |
title_sort |
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. |
publishDate |
2018-10-09 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060 |
work_keys_str_mv |
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