Article Versions Notes

Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, De Sousa MC, Olbrich dos Santos KM, Alonso Buriti FC, Rolim Florentino E. Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients. 2018; 10(9):1214. https://doi.org/10.3390/nu10091214

Almeida Neta, Maria Carmélia, Anna Paula Rocha de Queiroga, Raphael Lucas Jacinto Almeida, Anderson Caetano Soares, Jade Marinho Gonçalves, Suenia Soares Fernandes, Marina Cínthia De Sousa, Karina Maria Olbrich dos Santos, Flávia Carolina Alonso Buriti, and Eliane Rolim Florentino. 2018. "Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features" Nutrients 10, no. 9: 1214. https://doi.org/10.3390/nu10091214

Almeida Neta, M. C., Rocha de Queiroga, A. P., Almeida, R. L. J., Caetano Soares, A., Marinho Gonçalves, J., Soares Fernandes, S., De Sousa, M. C., Olbrich dos Santos, K. M., Alonso Buriti, F. C., & Rolim Florentino, E. (2018). Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients, 10(9), 1214. https://doi.org/10.3390/nu10091214