Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products

Sabrina Duarte de Oliveira, Evandro Leite de Souza, Caroliny Mesquita Araújo, Ana Cristina Silveira Martins, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, Vanessa Viera, Estefânia Fernandes Garcia, Maria Lúcia da Conceição, A. L. Souza, Maria Elieidy Gomes de Oliveira