作 者：Daniele Karina Hilger 1 , Mariane Farias Wohlenberg 1 , Thays Krischke Schaffer 1 , Fernanda de Souza Machado 1 , Luciana Kneib Gonçalves 1 , Gabrielli Bortolato 1 , Gabriele Dani 2 , Adriana Rodrigues 3 , Cláudia Funchal 1 , Caroline Dani
出 处：Food and Nutrition Sciences. 2015 ;06(07):683-691.doi:10.4236/fns.2015.67071
出 版 社：Scientific Research Publishing
文 章 ID：103821608
