Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
Titel:
Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
Auteur:
de Oliveira, Sabrina Duarte de Souza, Evandro Leite Araújo, Caroliny Mesquita Martins, Ana Cristina Silveira Borges, Graciele da Silva Campelo Lima, Marcos dos Santos Viera, Vanessa Bordin Garcia, Estefânia Fernandes da Conceição, Maria Lúcia de Souza, Antônia Lúcia de Oliveira, Maria Elieidy Gomes