作者：
Apolinario, Leticia A. [1]
;
Ramalho, Leandra N. Z. [2]
;
Moosavi, Motahareh Hashemi [3]
;
Jager, Alessandra, V [4]
;
Augusto, Marlei J. [5]
;
Trotta, Mauricio R. [6]
;
Petta, Tania ;
Khaneghah, Amin Mousavi ;
Oliveira, Carlos A. F. ;
Ramalho, Fernando S.
作者单位：
Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, R Monteiro Lobato 80, BR-13083862 Campinas, SP
[1]
Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, Av Duque de Caxias Norte 225, BR-13635900
[2]
Univ Sao Paulo, Sch Pharmaceut Sci Ribeirao Preto, Dept Bio Mol Sci, Av Cafe S-N, BR-14040903
[3]
Actinobac Agrosci Supera Parque Inovacao & Tecnol, Av Dra Nadir Aguiar 1805, BR-14056680 Ribeirao
[4]
Univ Sao Paulo, Sch Med Ribeirao Preto, Dept Pathol & Legal Med, Av Cafe S-N, BR-14040903 Ribeirao
[5]
Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept
[6]
发布时间
2021-09-23
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