Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages

Detalhes bibliográficos
Autor(a) principal: JULIANA CUNHA AMORIM
Data de Publicação: 2018
Tipo de documento: Tese
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6626787
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network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
title Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
spellingShingle Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
Probiotic yeasts. Isolation. Functional foods. Fermentation. Phenolic compounds. Non-Saccharomyces. Metabolomic.
Leveduras probióticas. Isolamento. Alimentos funcionais. Fermentação. Compostos fenólicos. Não-Saccharomyces. Metabolômica
JULIANA CUNHA AMORIM
title_short Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
title_full Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
title_fullStr Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
title_full_unstemmed Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
title_sort Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
topic Probiotic yeasts. Isolation. Functional foods. Fermentation. Phenolic compounds. Non-Saccharomyces. Metabolomic.
Leveduras probióticas. Isolamento. Alimentos funcionais. Fermentação. Compostos fenólicos. Não-Saccharomyces. Metabolômica
publishDate 2018
format doctoralThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6626787
author_role author
author JULIANA CUNHA AMORIM
author_facet JULIANA CUNHA AMORIM
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/7742466283618888
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
instname_str UNIVERSIDADE FEDERAL DE LAVRAS
dc.publisher.program.fl_str_mv MICROBIOLOGIA AGRÍCOLA
dc.description.course.none.fl_txt_mv MICROBIOLOGIA AGRÍCOLA
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beveragesProbiotic yeasts. Isolation. Functional foods. Fermentation. Phenolic compounds. Non-Saccharomyces. Metabolomic.2018doctoralThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6626787authorJULIANA CUNHA AMORIMhttp://lattes.cnpq.br/7742466283618888UNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASMICROBIOLOGIA AGRÍCOLAMICROBIOLOGIA AGRÍCOLAPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv AMORIM, JULIANA CUNHA. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages. 2018. Tese.
dc.identifier.citation.fl_str_mv AMORIM, JULIANA CUNHA. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages. 2018. Tese.
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