Organic and conventional apple fermented by...

British Food Journal 2020 / 09 Vol. ahead-of-p; Iss. ahead-of-p

Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress

Silva Farinazzo, Fernanda, Bervelieri Madeira, Tiago, Carlos Fernandes, Maria Thereza, Ishii Mauro, Carolina Saori, Bosso Tomal, Adriana Aparecida, Nixdorf, Suzana Lucy, Garcia, Sandra
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Volume:
ahead-of-p
Journal:
British Food Journal
DOI:
10.1108/BFJ-07-2019-0564
Date:
September, 2020
File:
PDF, 1.83 MB
2020
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