| Authors: |
Arruda TR; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil. Electronic address: tarsilaarruda@gmail.com., Bernardes PC; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., Moraes ARFE; Agricultural Science Institute, Federal University of Viçosa, Rio Paranaiba, Minas Gerais, Brazil., Marques CS; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Pinheiro PF; Department of Chemistry, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Ferreira SO; Department of Physics, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Naves EAA; Department of Food Engineering, Federal University of Triângulo Mineiro, Uberaba, Minas Gerais, Brazil., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil. |
