| Authors: |
D'Almeida CTDS; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil. Electronic address: carolina.dalmeida@edu.unirio.br., Sales ACA; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, UNICAMP, Brazil., Xavier AAO; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, UNICAMP, Brazil. Electronic address: axavier@unicamp.br., Mameri H; UMR 1208 IATE, Univ. Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France. Electronic address: hamza.mameri@inrae.fr., Ferreira MSL; Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil. Electronic address: mariana.ferreira@unirio.br., Tavares GM; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, UNICAMP, Brazil. Electronic address: tavaresg@unicamp.br. |
