Cocoa Fermentation: Microbial Identification by Maldi-Tof Ms, and Sensory Evaluation of Produced Chocolate

AuthID
 P-00M-FPT
6
Author(s)
da Cruz Pedrozo Miguel, MGDP
·
de Castro Reis, LVD
·
Efraim, P
·
Schwan, RF
Document Type
Article
Year published
2017
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 77, Pages: 362-369 (8)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000392769200047
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service