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Autor:
Santos, Ana Lúcia Lima dos, Santos, Maria Lucielze Lima dos, Oliveira, Mércia Santana, Neves, Simone Otília Cabral, Santos , Vinicius Eponina dos
Publikováno v:
Research, Society and Development; Vol. 11 No. 8; e49211831325
Research, Society and Development; Vol. 11 Núm. 8; e49211831325
Research, Society and Development; v. 11 n. 8; e49211831325
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 8; e49211831325
Research, Society and Development; v. 11 n. 8; e49211831325
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Introduction: With the evolution of humanity, food has undergone several changes to adapt to food practicality, resulting in the excessive intake of foods with a high concentration of sugars, fats and few nutrients, which can contribute to the appear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::66961d11c2cdc932ea8ffd4284ae9e44
https://rsdjournal.org/index.php/rsd/article/view/31325
https://rsdjournal.org/index.php/rsd/article/view/31325
