Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of fermented beverages
Autor(a) principal: | |
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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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BRCRIS_a3fb1bed33208d44013c1abf38ad5ea8 |
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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. |
_version_ |
1741888883008733184 |