Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential.

Autor: Câmara GB; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil., do Prado GM; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil., de Sousa PHM; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil., Viera VB; Federal University of Campina Grande, Sítio Olho D'água da Bica - Zona Rural, 58175-000, Cuité-PB, Brazil., de Araújo HWC; State University of Paraiba, R. Baraúnas, 351 - Universitário, 58429-500, Campina Grande-PB, Brazil., Lima ARN; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil., Filho AALA; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil., Vieira ÍGP; PADETEC - Technological Development Park, Federal University of Ceara, Campus do Pici - Pici, 60440-690, Fortaleza - CE, Brazil., Fernandes VB; PADETEC - Technological Development Park, Federal University of Ceara, Campus do Pici - Pici, 60440-690, Fortaleza - CE, Brazil., Oliveira LS; University Center Faculty of Medical Sciences in Campina Grande, R. Manoel Cardoso Palhano, 124-152 - Itararé, 58408-326, Campina Grande-PB, Brazil., Ribeiro da Silva LM; Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza-CE, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2024 Sep; Vol. 62 (3), pp. 361-372.