Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

Autor:	Borges, Larissa Lorrane Rodrigues, Freitas, Valdeir Viana, Nascimento, Amanda Lais Alves Almeida, Fernandes, Janaina Gonçalves, Kobi, Hélia de Barros, Eller, Monique Renon, Barros, Frederico Augusto Ribeiro de, de Souza, Luciana Ângelo, Castro, Gabriel Abranches Dias, de Carvalho, Arthur Figueira, Bezerra, Jaqueline de Araújo, Fernandes, Sergio Antonio, Bressan, Gustavo Costa, Martins, Evandro, Campelo, Pedro Henrique, Stringheta, Paulo César
Zdroj:	In Food and Bioproducts Processing December 2024 148:198-207
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect