Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

  1. Morales, P.
  2. Barros, L.
  3. Dias, M.I.
  4. Santos-Buelga, C.
  5. Ferreira, I.C.F.R.
  6. Ramirez Asquieri, E.
  7. Berrios, J.D.J.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 208

Orrialdeak: 220-227

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.04.011 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak