المؤلفون: Cardoso PIFDC; Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil., Grisi CVB; Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, Bananeiras, PB, Brazil., Vieira ÉA; Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil., de Almeida DKL; Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil., Cardarelli HR; Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil; Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil. Electronic address: hrcarda@gmail.com.

المصدر: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139146. Date of Electronic Publication: 2024 Mar 26.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: In Process; MEDLINE