| Authors: |
Oliveira AC; Postgraduate Program in Chemistry, Federal University of Amazonas (UFAM), Manaus 69067-005 Brazil; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil., Cruz JMDA; Postgraduate Program in Chemistry, Federal University of Amazonas (UFAM), Manaus 69067-005 Brazil; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil., Mar JM; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil., Corrêa RF; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil., Rodrigues JS; Laboratory of Physical Chemistry of Food (LFQA), National Amazon Research Institute (INPA), Manaus 69055-010 Brazil., Mendes TAO; Laboratory of Physical Chemistry of Food (LFQA), National Amazon Research Institute (INPA), Manaus 69055-010 Brazil., Aguiar JPL; Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Viçosa 36570-000 Brazil., Souza FDCDA; Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Viçosa 36570-000 Brazil., Neves KOG; NMR Laboratory, Federal University of Amazonas, Manaus 69067-005 Brazil., Santos ADC; NMR Laboratory, Federal University of Amazonas, Manaus 69067-005 Brazil., Sanches EA; Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus 69067-005 Brazil., Campelo PH; Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900 Brazil., Oliveira LM; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil., Bezerra JA; Postgraduate Program in Chemistry, Federal University of Amazonas (UFAM), Manaus 69067-005 Brazil; Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus 69020-120 Brazil. Electronic address: jaqueline.araujo@ifam.edu.br. |
