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Autor:
Matheus JRV; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil., Maragoni-Santos C; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil., de Freitas TF; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil., Hackbart EFC; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil., Ribeiro-Santos R; Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., Perrone D; Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., de Sousa AMF; Rio de Janeiro State University (UERJ), Pavilhão Haroldo Lisboa da Cunha, Rio de Janeiro, RJ, Brazil., Luchese CL; Latin American Institute of Technology, Infrastructure and Territory (ILATIT), Federal University of Latin American Integration (UNILA), Foz do Iguaçu, PR, Brazil., de Andrade CJ; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, SC, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil. Electronic address: bethfai@yahoo.com.br.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov 03, pp. 137161. Date of Electronic Publication: 2024 Nov 03.