Authors

Ismael Montero Fernández
Post-graduate Program in Biodiversity and Biotecnology, State Coordination of Roraima, Federal University of Roraima, Campus Paricarana, Brazil

Edvan Alves Chagas
Post-graduate Program in Biodiversity and Biotecnology, State Coordination of Roraima, Federal University of Roraima, Campus Paricarana, Brazil

Selvin Antonio Saravia Maldonado
Faculty of Earth Sciences and Conservation, National University of Agriculture, Catacamas, Olancho, Honduras

Jacqueline Aparecida Takahashi
Departament of Chemistry. Federal University of Minas Gerais, Brazil.

Ricardo Santos Alemán
Departament of Food Science. Louisiana State University, United States.

Antonio Alves de Melo Filho
Post-graduate Program in Biodiversity and Biotecnology, State Coordination of Roraima, Federal University of Roraima, Campus Paricarana, Brazil

Ricardo Carvalho dos Santos
Instituto Insikiran de Formação Superior Indígena, Federal University of Roraima, Campus Paricarana, Brazil

Pedro Rômulo Estevam Ribeiro
Post-graduate Program in Biodiversity and Biotecnology, State Coordination of Roraima, Federal University of Roraima, Campus Paricarana, Brazil

Jhunior Abrahan Marcia Fuentes
Faculty of Technological Sciences, National University of Agriculture, Catacamas, Olancho, Honduras

Pollyana Cardoso Chagas
Post-graduate Program in Biodiversity and Biotecnology, State Coordination of Roraima, Federal University of Roraima, Campus Paricarana, Brazil

Ana Cristina Gonçalves Reis de Melo
Research and Postgraduate Nucleus in Science and Technology, Federal University of Roraima, Brazil.

Corresponding Author Email: [email protected]