Passos, Thais SouzaAssis, Cristiane Fernandes deBarros, Karen dos SantosJácome, Millena Cristiane de Medeiros BezerraAzevedo, Wendell Medeiros deRamalho, Adriana Margarida ZanbottoSantos, Everaldo Silvino dosSousa Junior, Francisco Canindé deDamasceno, Karla Suzanne Florentino da Silva Chaves2025-06-092025-06-092023-01-27PASSOS, Thaís Souza; BARROS, Karen dos Santos; ASSIS, Cristiane Fernandes de; JÁCOME, Millena Cristiane de Medeiros Bezerra; AZEVEDO, Wendell Medeiros de; RAMALHO, Adriana Margarida Zanbotto; SANTOS, Everaldo Silvino dos; SOUSA JUNIOR, Francisco Canindé de; DAMASCENO, Karla Suzanne Florentino da Silva Chaves. Bati butter as a potential substrate for lipase production by aspergillus terreus NRRL-255. Foods, [S.l.], v. 12, n. 3, p. 1-12, 27 jan. 2023. DOI 10.3390/foods12030564. Disponível em: https://www.mdpi.com/2304-8158/12/3/564. Acesso em: 19 jul. 2024.2304-8158DOI 10.3390/foods12030564https://repositorio.ufrn.br/handle/123456789/63874en-USAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Ouratea parvifloraSolid-state fermentationExperimental designEnzymearticle