作者：
Ana Cristina Silveira,Martins [1]
;
Gracy Kelly Vieira de Vasconcelos,Medeiros [2]
;
Sônia Paula Alexandrino,de Oliveira [2]
;
Thatyane Mariano Rodrigues,de Albuquerque [2]
;
Karoliny Brito,Sampaio [2]
;
Marcos,Dos Santos Lima [3]
;
Yuri Mangueira,do Nascimento [4]
;
Evandro Ferreira,da Silva [4]
;
Josean Fechine,Tavares [4]
;
Marcelo Sobral,da Silva [4]
;
Evandro Leite,de Souza [2]
;
Maria Elieidy Gomes,de Oliveira [5]
作者单位：
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil.
[1]
Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil.
[2]
Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE 56302-100, Brazil.
[3]
Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil.
[4]
Laboratory of Bromatology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil. Electronic address: mego@academico.ufpb.br.
[5]
DOI
10.1016/j.foodres.2023.113658
PMID
37981375
发布时间
2023-11-21
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