Non-Fermented and Fermented Jabuticaba (Myrciaria Cauliflora Mart.) Pomaces as Valuable Sources of Functional Ingredients

AuthID
 P-00K-CHW
7
Author(s)
Morales, P
·
Dias, MI
·
Santos Buelga, C
·
Asquieri, ER
·
Berrios, JD
Document Type
Article
Year published
2016
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 208, Pages: 220-227 (8)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84962808920
Wos: WOS:000375856600027
Source Identifiers
ISSN: 0308-8146
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