PUBLICACIÓN
Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds
ACCEDER A LA PUBLICACIÓN:
Silva Junior J.C.D. et al.
2021 Food Bioscience
CITAS
36
DOI
10.1016/j.fbio.2021.101380
EID
2-s2.0-85116867668
ISSN
'22124292'
EISSN
'22124306'
BIBTEX
@article{Silva_J_nior_2021, doi = {10.1016/j.fbio.2021.101380}, url = {https://doi.org/10.1016%2Fj.fbio.2021.101380}, year = 2021, month = {dec}, publisher = {Elsevier {BV}}, volume = {44}, pages = {101380}, author = {Jayme C{\'{e}}sar da Silva J{\'{u}}nior and Marciane Magnani and Whyara Karoline Almeida da Costa and Marta Suely Madruga and Lary Souza Oleg{\'{a}}rio and Graciele da Silva Campelo Borges and Aline Macedo Dantas and Marcos dos Santos Lima and La{\'{\i}}s Chantelle de Lima and Isabelle de Lima Brito and Angela Maria Tribuzy de Magalh{\~{a}}es Cordeiro}, title = {Traditional and flavored kombuchas with pitanga and umbu-caj{\'{a}} pulps: Chemical properties, antioxidants, and bioactive compounds}, journal = {Food Bioscience}}
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