作 者：Andreia Santos do Nascimento 1* , Luis Carlos Marchini 1 , Carlos Alfredo Lopes de Carvalho 2 , Diogo Feliciano Dias Araújo 1 , Talita Antonia da Silveira 1 , Ricardo Alves de Olinda
出 处：Food and Nutrition Sciences. 2015 ;06(07):591-596.doi:10.4236/fns.2015.67062
出 版 社：Scientific Research Publishing
文 章 ID：103821534
