作者：
Ana Lina C C,Sales [1]
;
Maísa G S,Primo [2]
;
Renato S,Mello Neto [1]
;
Ana Victória S,Mendes [1]
;
Mariely M,Furtado [1]
;
Joana Érica L,Rocha [1]
;
José Otávio C S,Almeida [1]
;
José Vinícius S,França [1]
;
Salmon R,Alencar [1]
;
Ana Karolinne S,Brito [1]
;
Luana O,Lopes [1]
;
Márcia S,Rizzo [2]
;
Ana Karina M F,Lustosa [3]
;
Paulo Humberto M,Nunes [4]
;
Massimo,Lucarini [1]
;
Alessandra,Durazzo [5]
;
Daniel Dias Rufino,Arcanjo [5]
;
Maria do Carmo C,Martins [1]
作者单位：
Department of Biophysics and Physiology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil.
[1]
University Hospital, Federal University of Piauí, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil.
[2]
Department of Morphology, Federal University of Piaui, Campus Ministro Petrônio Portella, Ininga, Teresina 64049-550, PI, Brazil.
[3]
Galeno Farmácia de Manipulação, Virgínia Regina Fortes Castelo Branco e Cia. Ltda., Teresina 64001-260, PI, Brazil.
[4]
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
[5]
DOI
10.3390/ph17010072
PMID
38256905
发布时间
2024-01-29
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