Biodiversidade bacteriana durante a fermentação espontânea de frutos de açaí (Euterpe oleracea)
Açai (Euterpe oleracea) fruits (AF) and a wide variety of products derived from this fruit are an example of success of a local and typically Brazilian product on the global market. The AF suffer spontaneous fermentation during postharvest due mainly to its high microbial load and the favourable int...
| Autor principal: | MOURA, Fábio Gomes |
|---|---|
| Grau: | Tese |
| Idioma: | por |
| Publicado em: |
Universidade Federal do Pará
2017
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/8122 |