作者：de Carvalho Tavares Iasnaia Maria; Kuboyama Nogueira Tuany Yuri; Mauro Maria Aparecida; Gomez Alonso Sergio; Gomes Eleni; Da Silva Roberto; Hermosin Gutierrez Isidro*; Lago Vanzela Ellen Silva
来源：Food Research International, 2018, 105: 1060-1060.
DOI：10.1016/j.foodres.2017.12.077
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