| Authors: |
Sousa EP; Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil., Oliveira ENA; Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil., Lima TLS; State University of Paraíba, Lagoa Seca 58117-000, PB, Brazil., Almeida RF; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas 13056-405, SP, Brazil., Barros JHT; Federal Institute of Education, Science and Technology of Acre, Rio Branco 69918-064, AC, Brazil., Lima CMG; Department of Biological Chemistry, Cariri Regional University, Crato 63105-000, CE, Brazil., Giuffrè AM; Department of Agraria, University of Studies 'Mediterranea' of Reggio Calabria, 89124 Reggio Calabria, Italy., Wawrzyniak J; Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland., Wybraniec S; Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Krakow, Poland., Coutinho HDM; Department of Biological Chemistry, Cariri Regional University, Crato 63105-000, CE, Brazil., Feitosa BF; Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil.; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas 13056-405, SP, Brazil.; Department of Agricultural Engineering, State University of Amapá, Amapá 68950-000, AP, Brazil. |
