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Autor:
Fernandes GJC; Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil. gleycafernandes@yahoo.com.br., Campelo PH; Department of Food Technology, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG, 36570-900, Brazil., de Abreu Figueiredo J; Food Science Department, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Barbosa de Souza HJ; Food Science Department, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Peixoto Joele MRS; Pará Federal Institute of Education, Science and Technology - IFPA, Castanhal, PA, Brazil., Yoshida MI; Chemical Department, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil., Henriques Lourenço LF; Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil.
Publikováno v:
Scientific reports [Sci Rep] 2022 Jun 21; Vol. 12 (1), pp. 10497. Date of Electronic Publication: 2022 Jun 21.