作者单位:
Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM+CSIC), C/ Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain. Electronic address: diego.morales@uam.es.
[1]
Instituto de Pesquisa Pelé Pequeno Príncipe, CEP 80240-020, Curitiba, PR, Brazil; Faculdades Pequeno Príncipe, CEP 80230-020, Curitiba, PR, Brazil. Electronic address: renatarut@hotmail.com.
[2]
Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM+CSIC), C/ Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain. Electronic address: marisol.villalva@uam.es.
[3]
Department of Biochemistry and Molecular Biology, Federal University of Parana, CP 19046, Curitiba, PR, Brazil. Electronic address: ha.hellenabreu@gmail.com.
[4]
Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM+CSIC), C/ Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain. Electronic address: cristina.soler@uam.es.
[5]
Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM+CSIC), C/ Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain. Electronic address: susana.santoyo@uam.es.
[6]
Department of Biochemistry and Molecular Biology, Federal University of Parana, CP 19046, Curitiba, PR, Brazil. Electronic address: iacomini@ufpr.br.
[7]
Instituto de Pesquisa Pelé Pequeno Príncipe, CEP 80240-020, Curitiba, PR, Brazil; Faculdades Pequeno Príncipe, CEP 80230-020, Curitiba, PR, Brazil. Electronic address: fhernanda.ribeiro@pelepequenoprincipe.org.br.
[8]
DOI
10.1016/j.carbpol.2019.115521
PMID
31826486
发布时间
2020-05-28