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1 Ergebnisse
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Fermented Dessert with Whey, Ingredients from the Peel of J..:
Maria Carmélia Almeida Neta
;
Anna Paula Rocha de Queiroga
;
Raphael Lucas Jacinto Almeida
...
http://www.mdpi.com/2072-6643/10/9/1214. , 2018
Link:
https://doi.org/10.3390/nu10091214
RT Journal T1
Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:464cddf55efb4a7ab5cf18a6200dce0d&Exemplar=1&LAN=DE A1 Maria Carmélia Almeida Neta A1 Anna Paula Rocha de Queiroga A1 Raphael Lucas Jacinto Almeida A1 Anderson Caetano Soares A1 Jade Marinho Gonçalves A1 Suenia Soares Fernandes A1 Marina Cínthia de Sousa A1 Karina Maria Olbrich dos Santos A1 Flávia Carolina Alonso Buriti A1 Eliane Rolim Florentino PB MDPI AG YR 2018 K1 by-products upgrading K1 jabuticaba K1 probiotics K1 total phenolic content K1 instrumental texture K1 overall acceptability K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.mdpi.com/2072-6643/10/9/1214 LK http://dx.doi.org/https://doi.org/10.3390/nu10091214 DO https://doi.org/10.3390/nu10091214 SF ELIB - SuUB Bremen
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