Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate

dc.creatorSantos, Everaldo Silvino dos
dc.creatorRolim, Priscilla Moura
dc.creatorOliveira Júnior, Sergio Dantas de
dc.creatorOliveira, Ana Carmen dos Santos Mendes de
dc.creatorMacedo, Gorete Ribeiro de
dc.date.accessioned2021-06-14T14:46:33Z
dc.date.accessioned2022-10-06T13:40:59Z
dc.date.available2021-06-14T14:46:33Z
dc.date.available2022-10-06T13:40:59Z
dc.date.created2021-06-14T14:46:33Z
dc.date.issued2018
dc.identifierROLIM, P. M.; OLIVEIRA JUNIOR, S. D.; OLIVEIRA, A. C. S. M.; Santos, Everaldo Silvino; Macedo, Gorete R. Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate. Journal of Food and Nutrition Research, v. 57, p. 315-327, 2018. Disponível em: https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=57&article=2109. Acesso em: 20 abr. 2021.
dc.identifier2333-1119
dc.identifierhttps://repositorio.ufrn.br/handle/123456789/32672
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3972044
dc.publisherJournal of Food and Nutrition Research
dc.rightshttp://creativecommons.org/licenses/by/3.0/br/
dc.rightsAttribution 3.0 Brazil
dc.subjectMelon peel
dc.subjectMelon seed
dc.subjectCellulase
dc.subjectPrebiotic activity
dc.titleNutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate
dc.typearticle


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