Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

ELC Macêdo, TC Pimentel, D de Sousa Melo… - Food Chemistry, 2023 - Elsevier
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …
被引用次数：14 相关文章

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.

ELC Macêdo, TC Pimentel, DS Melo, AC de Souza… - 2022 - cabidigitallibrary.org
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.

E de Lourdes Chaves Macêdo, D de Sousa Melo… - Food …, 2022 - europepmc.org
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

ELC Macêdo, TC Pimentel… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …

[引用][C] Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

ELC Macêdo, TC Pimentel, D de Sousa Melo… - 2023