Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (<i>Euterpe edulis</i> Martius) by Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Milena do Prado Ferreira, Marsilvio Lima de Moraes Filho, César Ricardo Teixeira Tarley, Karla Bigetti Guergoletto, Sandra Garcia

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