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Autor:
Baião Ddos S; a Department of Biochemistry , Chemistry Institute, Federal University of Rio De Janeiro , Brazil ;, Conte-Junior CA; b Department of Food Technology , Fluminense Federal University , Niterói , Brazil ;, Paschoalin VM; a Department of Biochemistry , Chemistry Institute, Federal University of Rio De Janeiro , Brazil ;, Alvares TS; c Nutrition Institute, Federal University of Rio De Janeiro , Macaé , Brazil.
Publikováno v:
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2016; Vol. 67 (1), pp. 40-6. Date of Electronic Publication: 2015 Dec 13.