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Autor:
Pressete CG; Nutrition Faculty, Federal Univ. of Alfenas, Alfenas, Minas Gerais, Brazil., Giannini LSV; Nutrition Faculty, Federal Univ. of Alfenas, Alfenas, Minas Gerais, Brazil., de Paula DAC; Federal Univ. of Alfenas, Chemistry Inst., Alfenas, Minas Gerais, Brazil., do Carmo MAV; Nutrition Faculty, Federal Univ. of Alfenas, Alfenas, Minas Gerais, Brazil., Assis DM; Bruker do Brasil, Atibaia, São Paulo, Brazil., Santos MFC; Federal Univ. of Alfenas, Chemistry Inst., Alfenas, Minas Gerais, Brazil., Machado JDC; Univ. of Lavras, Seed Pathology Laboratory, Lavras, Minas Gerais, Brazil., Marques MJ; Federal Univ. of Alfenas, Inst. of Biomedical Sciences, Alfenas, Minas Gerais, Brazil., Soares MG; Federal Univ. of Alfenas, Chemistry Inst., Alfenas, Minas Gerais, Brazil., Azevedo L; Nutrition Faculty, Federal Univ. of Alfenas, Alfenas, Minas Gerais, Brazil.
Publikováno v:
Journal of food science [J Food Sci] 2019 Dec; Vol. 84 (12), pp. 3866-3875. Date of Electronic Publication: 2019 Nov 21.