Autor:	Sales, S.S., Lourenço, H.M., Bandarra, N.M., Cardoso, C., Brito, P., Botelho, M.J., Gonçalves, S., Coelho, I., Delgado, I., Pessoa, M.F., Félix, P.M., Afonso, C.
Zdroj:	In Journal of Food Composition and Analysis January 2023 115
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect