| Authors: |
Nascimento LES; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil; Department of Chemistry, Iowa State University, 2415 Osborn Drive, Ames, IA 50011, USA., Thapa B; Department of Chemistry, Iowa State University, 2415 Osborn Drive, Ames, IA 50011, USA., Oliveira WDS; Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Institute of Food Technology (ITAL), Avenida Brasil 2880, 13070-178 Campinas, Sao Paulo, Brazil., Rodrigues PR; Department of Fundamental Chemistry, Institute of Chemistry, University of São Paulo (USP), Avenida Lineu Prestes, 748, 05508-000, Cidade Universitária, São Paulo, SP, Brazil., Godoy HT; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil., Anderson JL; Department of Chemistry, Iowa State University, 2415 Osborn Drive, Ames, IA 50011, USA. Electronic address: andersoj@iastate.edu. |
