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Autor:
Fernandes CEF; Environmental Sciences Area, Universidade Comunitária da Região de Chapecó (Unochapecó), P.O. Box 1141, Chapecó, SC Brazil., Scapinello J; Environmental Sciences Area, Universidade Comunitária da Região de Chapecó (Unochapecó), P.O. Box 1141, Chapecó, SC Brazil., Bohn A; Environmental Sciences Area, Universidade Comunitária da Região de Chapecó (Unochapecó), P.O. Box 1141, Chapecó, SC Brazil., Boligon AA; Environmental Sciences Area, Universidade Comunitária da Região de Chapecó (Unochapecó), P.O. Box 1141, Chapecó, SC Brazil., Athayde ML; Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Build 26, Room 1115, Santa Maria, CEP 97105-900 Brazil., Magro JD; Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Build 26, Room 1115, Santa Maria, CEP 97105-900 Brazil., Palliga M; Environmental Sciences Area, Universidade Comunitária da Região de Chapecó (Unochapecó), P.O. Box 1141, Chapecó, SC Brazil., Oliveira JV; Department of Chemical and Food Engineering, UFSC, Florianópolis, SC Brazil., Tres MV; Federal University of Santa Maria, UFSM, Cachoeira do Sul, RS Brazil.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2017 Jan; Vol. 54 (1), pp. 98-104. Date of Electronic Publication: 2016 Dec 26.