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Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages
by
Alves, Denusia Maria de Moraes
,
Soeiro, Ariane Lima
,
Leite, Wilanira Silva Moraes
,
Abreu, Virgínia Kelly Gonçalves
,
Lemos, Tatiana de Oliveira
,
Pereira, Ana Lúcia Fernandes
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International journal of gastronomy and food science
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International Journal Of Gastronomy And Food Science
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Antioxidant Activity
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Lacticaseibacillus Casei
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