Oat-grape beverages enriched with anthocyanins from jambolan (Syzygium cumini): A novel plant-based probiotic functional food
Sara Sayonara da Cruz Nascimento, Tainá Rodrigues de Oliveira, Marcos dos Santos Lima, Romayana Medeiros de Oliveira Tavares, Karla Suzanne Florentino da Silva Chaves Damasceno, Cristiane Fernandes de Assis, Thaís Souza Passos, Francisco Canindé de Sousa Júnior
Topics & Concepts
Food scienceProbioticSyzygiumFunctional foodAnthocyaninChemistryBiologyBotanyBacteriaGeneticsSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology