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.

dc.contributorMaria 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.
dc.creatorALMEIDA NETA, M. C.
dc.creatorQUEIROGA, A. P. R.
dc.creatorALMEIDA, R. L. J.
dc.creatorSOARES, A. C.
dc.creatorGONÇALVES, J. M.
dc.creatorFERNANDES, S. S.
dc.creatorSOUSA, M. C. de
dc.creatorSANTOS, K. M. O. dos
dc.creatorBURITI, F. C. A.
dc.creatorFLORENTINO, E. R.
dc.date.accessioned2018-10-10T00:34:17Z
dc.date.accessioned2022-10-12T00:53:10Z
dc.date.available2018-10-10T00:34:17Z
dc.date.available2022-10-12T00:53:10Z
dc.date.created2018-10-10T00:34:17Z
dc.date.issued2018
dc.identifierNutrients, v. 10, n. 1214, p. 2-9, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
dc.identifierdoi:10.3390/nu10091214
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4067509
dc.languageeng
dc.rightsopenAccess
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.typeOtros


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