Variation of Physicochemical, Nutrient, Polyphenols and Tannin Proprieties of Cashew Apple (Anacardium occidentale L.) Pulp During Fermentation. European Journal of Agriculture and Food Sciences, [S. l.], v. 7, n. 5, p. 46–52, 2025. DOI: 10.24018/ejfood.2025.7.5.962. Disponível em: https://ejfood.org/index.php/ejfood/article/view/962. Acesso em: 24 oct. 2025.