Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, Angélica Cristina de Souza, Janne Santos de Morais, Marcos dos Santos Lima, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani
Topics & Concepts
FermentationFood scienceYeastChemistryPulp (tooth)Acetic acidBiologyBiochemistryPathologyMedicineFermentation and Sensory AnalysisBotanical Research and ApplicationsSensory Analysis and Statistical Methods