Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
| Autor: | Ruiz Rodríguez, Luciana Gabriela, Zamora Gasga, Víctor Manuel, Pescuma, Micaela, Van Nieuwenhove, Carina, Mozzi, Fernanda, Sánchez Burgos, Jorge Alberto |
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| Zdroj: | In Food Research International February 2021 140 |
| Databáze: | ScienceDirect |
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