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

dc.creatorFernanda Corrêa Leal Penido
dc.creatorDenise Sande
dc.creatorGustavo Pereira Cosenza
dc.creatorBruna de Almeida Martins
dc.creatorCarlos Augusto Rosa
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-04-08T00:17:57Z
dc.date.accessioned2022-10-03T22:42:23Z
dc.date.available2022-04-08T00:17:57Z
dc.date.available2022-10-03T22:42:23Z
dc.date.created2022-04-08T00:17:57Z
dc.date.issued2019
dc.identifierdoi:10.3303/cet1975063
dc.identifier2283-9216
dc.identifierhttp://hdl.handle.net/1843/40917
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3808768
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherICB - DEPARTAMENTO DE BOTÂNICA
dc.publisherICB - DEPARTAMENTO DE MICROBIOLOGIA
dc.publisherUFMG
dc.relationChemical Engineering Transactions
dc.rightsAcesso Aberto
dc.subjectLactobacillus plantarum
dc.subjectPichia scutulata
dc.subjectSour cassava
dc.subjectVolatile compounds
dc.subjectFatty acids
dc.titleVolatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
dc.typeArtigo de Periódico


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