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Autor:
Tacila Rj, Santos, Paula Rb, Feitosa, Nayjara C, Gualberto, Narendra, Narain, Luciana Cla, Santana
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(3)
Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla (