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Autor:
Pereira Batista AF; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil., Coelho Trevisan DA; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil., Rodrigues Dos Santos A; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil., Silva AF; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil., Zanetti Campanerut-Sá PA; Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, PR, Brazil., Alves de Abreu Filho B; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Department of Basic Health Sciences, State University of Maringá, Maringá, PR, Brazil., Junior MM; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Department of Basic Health Sciences, State University of Maringá, Maringá, PR, Brazil., Graton Mikcha JM; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil.; Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, PR, Brazil.
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jun; Vol. 30 (4), pp. 384-394. Date of Electronic Publication: 2023 Mar 27.