Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

Abstract: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks. However, this root’s shelf life is highly reduce...

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Detalhes bibliográficos
Principais autores:	Carolina Paula Gouvêa de Souza, Ana Claudia Frasson Pretti, Lílian Christiane da Silva Souza, Luana Santos Nogueira, Ana Carolina Bianco Gomes, Rodrigo Scherer, Mayara Fumiere Lemos, Carmelita Zacchi Scolforo, Patrícia Campos Bernardes, Christiane Mileib Vasconcelos
Formato:	Artigo
Idioma:	English
Publicado em:	Universidade Estadual de Londrina 2024-02-01
coleção:	Semina: Ciências Agrárias
Assuntos:	Fermentation Anti-browning agents Lactic acid bacteria Fructooligosaccharides Phenolic compounds.
Acesso em linha:	https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48673

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