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Autor:
Almeida CL; Postgraduate Program in Materials Science and Engineering, Federal University of Paraíba (UFPB), João Pessoa, Brazil., Figueiredo LRF; Materials and Biosystems laboratory (LAMAB), Center of Technology (CT), Federal University of Paraíba (UFPB), João Pessoa-PB, Brazil., Ribeiro DVM; Postgraduate Program in Materials Science and Engineering, Federal University of Paraíba (UFPB), João Pessoa, Brazil., Santos AMC; Center for Science and Technology in Energy and Sustainability, Federal University of Recôncavo da Bahia, Feira de Santana-BA, Brazil., Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Health Science Center (CCS), Federal University of Paraíba (UFPB), João Pessoa-PB, Brazil., Oliveira KAR; Laboratory of Food Microbiology, Department of Nutrition, Health Science Center (CCS), Federal University of Paraíba (UFPB), João Pessoa-PB, Brazil., Oliveira JE; Materials and Biosystems laboratory (LAMAB), Department of Engineering, Federal University of Lavras, Lavras-MG, Brazil., Medeiros ES; Materials and Biosystems laboratory (LAMAB), Center of Technology (CT), Federal University of Paraíba (UFPB), João Pessoa-PB, Brazil.
Publikováno v:
Journal of food science [J Food Sci] 2024 Jan; Vol. 89 (1), pp. 404-418. Date of Electronic Publication: 2023 Nov 27.