autores Barros, Lillian Bouçada de Ferreira, Isabel Cristina Fernandes Rodrigues Sampaio, Shirley L. Lonchamp, Julien Dias, Maria Inês Moreira Figueiredo Liddle, Catriona Petropoulos, S.A. Glamoclija, J. Alexios Alexopoulos Pinto, M.A.
Digital Object Identifier (DOI) https://doi.org/10.1016/j.foodchem.2020.128526 https://doi.org/10.1016/j.foodchem.2020.128526