Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages-Reference-Cited by-同舟云学术

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

Published:2018-05 Issue: Volume:107 Page:518-527
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Amorim Juliana Cunha,Piccoli Roberta Hilsdorf,Duarte Whasley Ferreira^ORCID

Funder

CNPq

CAPES

FAPEMIG

Publisher

Elsevier BV

Subject

Food Science

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