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Autor:
Mascarin LG; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Franco FW; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Dornelles RC; Department of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Figueredo KC; Department of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Santos RO; Graduate Program in Industrial Systems and Processes, University of Santa Cruz, Santa Cruz do Sul 96815-900, RS, Brazil., Bauermann LF; Department of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Emanuelli T; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Somacal S; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil., Sautter CK; Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Jan 05; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 05.