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Autor:
da Silva BP; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Matyelka JC; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Moreira ME; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Toledo RC; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Della Lucia CM; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Pinheiro-Sant'Ana HM; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com., Martino HS; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil36.570-900. barbarapereira2805@gmail.com.
Publikováno v:
Food & function [Food Funct] 2016 Dec 07; Vol. 7 (12), pp. 4861-4868.