C. R. Monteiro, Adriele R. Santos, Marcos Vieira da Silva, A. R. Rudke, Iara de Melo Rodrigues, Eliane Sloboda Rigobello, Márcia Regina Ferreira Geraldo Perdoncini
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引用次数: 1
Abstract
Department of Food Engineering, Campo Mourão Campus (UTFPR-CM), Federal Technological University of Paraná, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão-PR, Brazil Farroupilha Federal Education, Science and Technology Institute, Alegrete, Rio Grande do Sul, Brazil Laboratory of Thermodynamic and Supercritical Technologies (LATESC), Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA-UFSC, CEP 88040-900, Florianópolis-SC, Brazil
巴西帕拉纳联邦理工大学 Campo mour校区食品工程系(UTFPR-CM)，通过Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo mour - pr，巴西Farroupilha联邦教育科学技术研究所，南里奥格兰德州阿莱格莱特，巴西，巴西圣卡塔琳娜联邦大学化学与食品工程系，EQA-UFSC, CEP 88040-900, Florianópolis-SC
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