| Authors: |
Dall'Acua K; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil., Klein MP; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil.; Nutrition Department, Federal University of Health Sciences of Porto Alegre, Porto Alegre 90050-170, Brazil., Tech BI; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil., Fontana A; Department for Sustainable Food Process (DiSTAS), Faculty of Agriculture, Food and Environmental Sciences, Catholic University of the Sacred Heart, 26100 Cremona, Italy., Crepalde LT; Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, Brazil., Wagner R; Department of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, Brazil., de Oliveira FC; Department of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, Brazil., Sant'Anna V; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil. |
