Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata

Artigo de Periódico

Fecha

2019

Registro en:

doi:10.3303/cet1975063

2283-9216

http://hdl.handle.net/1843/40917

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3808768

Autor

Fernanda Corrêa Leal Penido

Denise Sande

Gustavo Pereira Cosenza

Bruna de Almeida Martins

Carlos Augusto Rosa

Inayara Cristina Alves Lacerda

Institución

Universidade Federal de Minas Gerais (Brasil)

Materias

Lactobacillus plantarum

Pichia scutulata

Volatile compounds

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