Ana Elisa Alves Magro | SINAFERM SHEB 2019 | Galoá Proceedings

Universidade Estadual de Campinas

Ana Elisa Alves Magro

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Solid-state fermentation and enzymatic hydrolysis as biological strategies to improve the antioxidant properties and total phenolic content of lentils
Ana Elisa Alves Magro ¹
Ruann Janser Soares de Castro ²
¹ Universidade Estadual de Campinas
² Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
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107176

3. Biotechnology in Food, Beverages and Cosmetics Production

Pôster

Co-authors (1)

Ruann Janser Soares de Castro
10 publications

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