| Authors: |
Borges LLR; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil. Electronic address: larissalrborges@gmail.com., Freitas VV; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., Fernandes JG; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., Nascimento ALAA; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., de Barros Kobi H; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., Martins E; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., Felix PHC; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil., Talcottt ST; Texas A&M University, Department of Food Science and Technology, 370 Olsen Blvd, College Station, TX 77845-2254, United States., Stringheta PC; Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil. Electronic address: paulocesar@ufv.br. |
