Autor:	Farias, Renata Almeida, Salvalaio, Daniel Geffer, dal Santos, Bruno Belin, Nunes, Chalder Nogueira, González-Borrero, Pedro Pablo, Quináia, Sueli Pércio
Zdroj:	In Journal of Food Composition and Analysis January 2024 125
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect