Autor: |
Silva AAD; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Polonio JC; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Bulla AM; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Polli AD; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Castro JC; Post-Graduate Program in Food Science, State University of Maringa, Maringa, Paraná, Brazil., Soares LC; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Oliveira-Junior VA; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Vicentini VEP; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil., Oliveira AJB; Post-Graduate Program in Pharmaceutical Sciences, State University of Maringa, Maringa, Paraná, Brazil., Gonçalves JE; Program of Master in Health Promotion and Program of Master in Clean Technologies, University Center of Maringa, Maringa, Paraná, Brazil., Gonçalves RAC; Post-Graduate Program in Pharmaceutical Sciences, State University of Maringa, Maringa, Paraná, Brazil., Azevedo JL; Department of Genetics - Escola Superior de Agricultura Luiz de Queiroz - ESALQ/USP, Piracicaba, São Paulo, Brazil., Abreu-Filho BA; Department of Basic Health Sciences, State University of Maringa, Maringa, Paraná, Brazil., Pamphile JA; Department of Biotechnology, Genetics and Cell Biology, State University of Maringa, Maringa, Paraná, Brazil. |