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Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. da Rocha Neves GA, et al. Among authors: spinosa wa. J Sci Food Agric. 2021 May;101(7):2855-2862. doi: 10.1002/jsfa.10916. Epub 2020 Nov 19. J Sci Food Agric. 2021. PMID: 33145766
Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium.
Gomes RJ, de Sousa Faria-Tischer PC, Tischer CA, Constantino LV, de Freitas Rosa M, Chideroli RT, de Pádua Pereira U, Spinosa WA. Gomes RJ, et al. Food Technol Biotechnol. 2021 Dec;59(4):432-442. doi: 10.17113/ftb.59.04.21.7148. Food Technol Biotechnol. 2021. PMID: 35136368 Free PMC article.
Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception.
Anselmo PT, Sabino BC, Rosolém CP, de Melo Rodrigues MS, Silva JR, Guergoletto KB, Pimentel TC, Benis CM, Spinosa WA, Costa GN. Anselmo PT, et al. Food Technol Biotechnol. 2024 Mar;62(1):72-77. doi: 10.17113/ftb.62.01.24.8208. Food Technol Biotechnol. 2024. PMID: 38601960 Free PMC article.
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