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Autor:
Amanda C. L. Souza, Jaqueline A. de Bezerra, Andrezza S. Ramos, Josiana Moreira Mar, Marcos B. Machado, Lúcia Schuch Boeira
Publikováno v:
J Food Sci Technol
Fermentation is a preservation process responsible for increasing food product shelf life. In this context, alcoholic fermentation can add value to unconventional Amazon fruits, e.g., araçá-boi (Eugenia stipitata). This fruit has various antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25ed9131114b89bd78c93e2675de2a1a
https://europepmc.org/articles/PMC7550509/
https://europepmc.org/articles/PMC7550509/
