Anais Do III Congresso Tocantinense De Ciência E Tecnologia De Alimentos 2021
DOI: 10.29327/iiictocta2020.309956
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Fermentação espontânea dos frutos amazônicos: caracterização físico-química e isolamento de fungos autóctones

Débora dos Santos Rodrigues1,
Jéssica Durães de Sousa2,
Antonio Dheyson da Silva Oliveira3
et al.
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