Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marcia Regina Ferreira Geraldo Perdoncini"'
Autor:
Andressa Caroline Ferreira De Souza, Eliane Sloboda Rigobello, Flavia Aparecida Cardoso Reitz, Leila Larisa Medeiros Marques, Caroline De Oliveira Pereira, Marcia Regina Ferreira Geraldo Perdoncini
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Kombucha is a beverage fermented by a symbiosis of bacteria and yeast from teas. Secondary fermentations can be made using vegetables, such as hibiscus for example. In addition to providing a different flavor, the kombucha fermented with hibiscus can
Externí odkaz:
https://doaj.org/article/2271850d834c4bde9adcf413a713c767
Autor:
Ana Rita, Zulim Leite, Flávia Aparecida, Reitz Cardoso, Amanda, Correia Gardenal, João Carlos Palazzo, de Mello, Leila Larisa, Medeiros Marques, Marcia Regina, Ferreira Geraldo Perdoncini
Publikováno v:
Natural product research.
The study evaluated the conservation of strawberries treated with crude plant extracts (barbatimão, sibipiruna, guarana, and catuaba) against fungal deterioration and physicochemical characteristics. MIC of 0.125; 0.0156; 0.25 and 0.0312 g/mL were f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9dd4f67b4144e4372d9325fc38aada90
https://pubmed.ncbi.nlm.nih.gov/36342829
https://pubmed.ncbi.nlm.nih.gov/36342829
Autor:
Ana Rita Zulim Leite, Flávia Aparecida Reitz Cardoso, Amanda Correia Gardenal, João Carlos Palazzo de Mello, Leila Larisa Medeiros Marques, Marcia Regina Ferreira Geraldo Perdoncini
The study evaluated the conservation of strawberries treated with crude plant extracts (barbatimão, sibipiruna, guarana, and catuaba) against fungal deterioration and physicochemical characteristics. MIC of 0.125; 0.0156; 0.25 and 0.0312 g/mL were f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c94f01f406f40ab9e00af5d16e2f1f4b
Autor:
Maria Josiane Sereia, Marcia Regina Ferreira Geraldo Perdoncini, Paulo Henrique Março, Rejane Stubs Parpinelli, Erica Gomes de Lima, Fernando Antonio Anjo
Publikováno v:
Honey Analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c595d59dcf45ce7708e8f98bc9bc4f6e
https://doi.org/10.5772/67086
https://doi.org/10.5772/67086