المؤلفون: Gabriela Chilanti, Letícia Osório da Rosa, Liliane Poleto, Catia Santos Branco, Marli Camassola, Roselei C. Fontana, Aldo J.P. Dillon

المصدر: Journal of Food Composition and Analysis. 107:104367

مصطلحات موضوعية: Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8d7d87ecf61920ef5573b8d022e890c0
https://doi.org/10.1016/j.jfca.2021.104367