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Autor:
de Morais JS; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Cabral L; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Bezerril FF; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Uhlmann LO; Department of Phytotechnics, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil., Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil., Noronha MF; Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA., Dos Santos SA; Empresa Paraibana de Abastecimento e Serviços Agrícolas - EMPASA, João Pessoa, Paraíba 58071-000, Brazil., Madruga MS; Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil., Olegario LS; Laboratory of Flavor Analysis, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil., Wagner R; Department of Food Science Technology, Federal University Santa Maria (UFSM), Santa Maria, RS, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, State of São Paulo, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: magnani2@gmail.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 1), pp. 113233. Date of Electronic Publication: 2023 Jul 07.