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Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural

Flávio M Borém1, Luís Gustavo A Salvio1, Jefferson Luiz G Correa2

  • 1Universidade Federal de Lavras, Departamento de Engenharia Agrícola, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil.

Anais Da Academia Brasileira De Ciencias
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