المؤلفون: Leyva, Vanessa E, Lopez, Juan M, Zevallos-Ventura, Alvaro, Cabrera, Rodrigo, Cañari-Chumpitaz, Cristhian, Toubiana, David, Maruenda, Helena

المساهمون: National Fund For Scientific Technological and Technological Innovation Development

المصدر: Food Chemistry ; volume 358, page 129365 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2021.129365
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