Gustavo Graciano Fonseca | SLACA 2019 | Galoá Proceedings

University of Akureyri

Gustavo Graciano Fonseca

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DEVELOPMENT OF NUTRACEUTICAL FERMENTED BEVERAGE FROM BARU ALMOND EXTRACT (DIPTERYX ALATA VOGEL) BY USING DIFFERENT LACTIC ACID MICROORGANISMS
Danielle Vilela ¹
Ludmila Vilela Rezende ¹
Gustavo G. Fonseca ¹
¹ Universidade Federal da Grande Dourados
vol. 4, 2019 -
114436

6. Biochemistry and Biotechnology - food science (BB)

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Co-authors (2)

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