| 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, Ames, IA 50011, USA., Thapa B; Department of Chemistry, Iowa State University, Ames, IA 50011, USA., Hsieh SA; Department of Chemistry, Iowa State University, Ames, IA 50011, USA., Rodrigues PR; Department of Fundamental Chemistry, Institute of Chemistry, University of São Paulo (USP), Avenida Lineu Prestes 748, 05508-000, Cidade Universitária, Sao Paulo, SP, Brazil; Department of Chemical Engineering, State University of Maringá (UEM), Avenida Colombo, 5790, 87020-900, Jardim Universitário, Maringá, PR, Brazil., Galindo MV; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., da Silva Oliveira W; Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Institute of Food Technology (ITAL), Avenida Brasil 2880, 13070-178 Campinas, 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, Ames, IA 50011, USA. Electronic address: andersoj@iastate.edu. |
