Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity
Author:
Affiliation:
1. Universidade Estadual de Maringá,, Brasil
2. Universidade Estadual de Maringá, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101323&tlng=en
Reference61 articles.
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2. Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga;Arbos K. A.;Revista Ceres,2013
3. Tamarind: a diet‐based strategy against lifestyle maladies;Arshad M. S.;Food Science & Nutrition,2019
4. Remodeling agro-industrial and food wastes into value-added bioactives and biopolymers;Arun K. B.;Industrial Crops and Products,2020
5. Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods;Behera S. S.;BioMed Research International,2018
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