Development of a juçara and Ubá mango juice mixture with...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 11

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

Moreira, Rosângela Maria, Martins, Maurilio Lopes, de Castro Leite Júnior, Bruno Ricardo, Furtado Martins, Eliane Maurício, Ramos, Afonso Mota, Cristianini, Marcelo, da Rocha Campos, André Narvaes, St
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.049
Date:
November, 2016
File:
PDF, 490 KB
english, 2016
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