Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Overview of attention for article published in Brazilian Journal of Food Technology, January 2022

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#iogurteprobiotico feito com polpa de #TUMBO (Passiflora tripartita Kunth). Saiba mais em https://t.co/UbXSZoZqSo Crédito da imagem: Difusión https://t.co/kA96KyKqmr

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