Detalhe da pesquisa
1.
Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast.
J Food Sci Technol
; 58(12): 4654-4665, 2021 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-34629530