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Autor:
Caldeira RF; Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil., de Paiva Gouvêa L; Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil., de Lima Azevedo T; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., Conte C; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., de Sá DGCF; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., Galdeano MC; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., Felberg I; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., Lima JR; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil., Mellinger CG; Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil. Electronic address: caroline.mellinger@embrapa.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 189, pp. 114569. Date of Electronic Publication: 2024 May 28.