1. Laboratory of Chemistry, Biochemistry and Molecular Biology of Food, Department of Food and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
2. Division of Pharmacology and Toxicology, Multidisciplinary Center of Chemical, Biological and Agricultural Research, State University of Campinas, Campinas, São Paulo, Brazil
3. Laboratory of Food Biotechnology, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA