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Autor:
Boeira LS; Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil., Cád SV; Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil., Bezerra JA; Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil., Benavente CT; National Institute for Amazonian Research (INPA), Laboratory of Plant Breeding, Manaus, Amazonas, Brazil., Neta MTSL; Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil., Sandes RDD; Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil., Narain N; Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil.
Publikováno v:
Journal of food science [J Food Sci] 2023 Feb; Vol. 88 (2), pp. 666-680. Date of Electronic Publication: 2023 Jan 08.