Published in
Elsevier, Food Chemistry, (342), p. 128264, 2021
DOI: 10.1016/j.foodchem.2020.128264
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Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol
Journal article published in 2021 by
Karoliny Brito Sampaio,
Yuri Mangueira do Nascimento,
Josean Fechine Tavares,
Mônica Tejo Cavalcanti,
José Luiz de Brito Alves 
,
Estefânia Fernandes Garcia,
Evandro Leite de Souza
,
Estefânia Fernandes Garcia,
Evandro Leite de Souza
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