Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.

@article{RuizRodrguez2021FruitsAF,
  title={Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.},
  author={Luciana G. Ruiz Rodr{\'i}guez and V. M. Zamora Gasga and Micaela Pescuma and Carina P. Van Nieuwenhove and Fernanda Mozzi and Jorge Alberto S{\'a}nchez Burgos},
  journal={Food research international},
  year={2021},
  volume={140},
  pages={
          109854
        }
}

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