Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile
Titel:
Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile
Auteur:
Sbruzzi Fiebig, Matheus Regina Mendes Andrade, Dayanne José de Oliveira Mindelo, Leandro Santos de Gois, Jefferson Luna, Aderval S. Afonso Provenzi, Marcel Luiz Esteves Magalhães, Washington Miotto, Marilia Vieira Helm, Cristiane Schwinden Prudencio, Elane