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Elsevier, Food Bioscience, (44), p. 101380, 2021

DOI: 10.1016/j.fbio.2021.101380

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Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds

Journal article published in 2021 by Jayme César da Silva Júnior, Angela Maria Tribuzy de Magalhães Cordeiro, Jayme César da Silva Júnior, Marciane Magnani, Whyara Karoline Almeida da Costa, Whyara Karoline Almeida da Costa, Marta Suely Madruga, Lary Souza Olegário, Lary Souza Olegário, Graciele da Silva Campelo Borges, Aline Macedo Dantas, Aline Macedo Dantas, Marcos dos Santos Lima, Laís Chantelle de Lima, Isabelle de Lima Brito and other authors.
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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