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Autor:
Ualema NJM; Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil.; Department of Agriculture Science, High School of Agriculture Science, Save University, National Road No. 1, Parcel No. 76, Chongoene 1200, Mozambique., Dos Santos LN; Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil., Bogusz S; São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo 13566-590, Brazil., Ferreira NR; Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil.; Institute of Technology, Faculty of Food Engineering, Federal University of Pará, Belém 66075-110, Brazil.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2024 Sep 18; Vol. 13 (18). Date of Electronic Publication: 2024 Sep 18.