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Autor:
Xavier LS; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Pacheco FC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Nalon GA; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Cunha JS; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Santos FRD; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil., Pacheco AFC; Instituto de Laticínios Cândido Tostes, Empresa Agropecuária de Minas Gerais (EPAMIG), Tenente Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil., Tribst AAL; Núcleo de Estudos e Pesquisas em Alimentação (NEPA), Universidade Estadual de Campinas (UNICAMP), Campinas 13083-852, SP, Brazil., Leite Júnior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2024 May 16; Vol. 13 (10). Date of Electronic Publication: 2024 May 16.