@article{ajfst201534A3,
author={{Pertuzatti, Paula Becker and Barcia, Milene Teixeira},
title={Biotransformation in Temperate Climate Fruit: A Focus on Berries},
journal={American Journal of Food Science and Technology},
volume={3},
number={4A},
pages={12--17},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/4A/3},
issn={2333-4835},
abstract={Berry fruits, cultivated in temperate zones, are popularly used in the human diet. With the increase in production and consumption, the development of food industry is oncoming in the sense of developing new products that can meet market needs, in addition to the development new formulations, enhancing the industrial waste and bio-transforming it to generate high value-added products is fundamental. The use of fermentation processes to increase the level of functional compounds and the production of enzymes, antibiotics and flavorings is a good example.},
doi={10.12691/ajfst-3-4A-3}
publisher={Science and Education Publishing}
}