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Journal: Nutrients, 2018
Article: 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
Authors: by Maria Carmélia Almeida Neta, 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
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